When we were first starting out, we quickly became disappointed with the lack of good natural wine in the $20 range. Not being the kind of people to say ‘well, it is what it is’, we got to work thinking about how we could remedy this situation. So, we started talking with our producers and, already knowing what we wanted – native yeast fermentations, low or zero SO2 additions, and the like; basically pure unadulterated glou glou that we could put into a liter-sized screw-top bottle and would be a great introduction to natural wine – it didn’t take long for us to find winemakers who were willing to partner with us on this project. All it needed was a name.
The first run of Boutanche was back in 2012. As you may remember, it had a bright pink label that read ‘La Boutanche’ with pig in a Hawaiian shirt polishing off a glass of wine above that, and not much else. The juice inside was what mattered (at the time it was Gamay made by Maison PUR), and the juice inside seriously overdelivered for its low retail price. It was an immediate hit. Flash forward to today and there are many different Boutanche: the grasshopper (Andi Knauss), the fish (Frantz Saumon), the pig (Olivier Minot), the French bulldog (Quentin Bourse), the gorilla (Martin Texier), you name it.
100% Trollinger from 8 different vineyards, from the village Schnait and Strümpfelbach,
The vines are 12-36 years old, wild yeast, fermented and aged in stainless steel vats.