Maison Angelot Bugey VDQS

Savoie Region

Maison Angelot Bugey Bugey is a small region located about midway between Lyon, France and Geneva, Switzerland. The vineyards are located in the Ain département and occupy two areas on the lower slopes of the Jura mountains. The region has not yet achieved appellation status, and is listed as a VDQS wine growing region (Vin Délimité de Qualité Superiéure). Although VDQS is below AOC in status, it is still a difficult distinction to obtain; before qualifying, wines in this category also have to be tasted and approved by an expert committee. In short, wines of the VDQS status are anything but second rate. Maison Angelot Bugey As a general rule, however, while some of them do undoubtedly improve in bottle, they are not wines to be laid down for a great many years.

History

Jean-Anthelme Brillat-Savarin was born in 1755 in Belley, just down the hill from the Angelot domaine. Among the first to write seriously about eating and the art of the table, he became famous for his amusing remarks about dining like,"Tell me what you eat and I will tell you who you are." In recognition of his accomplishments, a cheese, an omelet, a salmon dish, a garnish and a consommé all bear his name.

"I was in the drawing room, enjoying my dinner," said Brillat-Savarin one night.

"Eating dinner in a drawing room?" interupted his friend.

The great gastronome paused momentarily and regarded his friend with equal curiosity. "I must beg you to observe that I did not say I was eating my dinner," he smiled, "but enjoying it. I dined an hour ago."

The Grapes

The region is a natural geographical crossroads, and the grape varieties planted here reflect this, juxtaposing the grapes of Jura, Savoie and Burgundy. Bugey uses a large variety of grapes to make a wide variety of wines, including sparkling wines and still wines. Maison Angelot Bugey Mondeuse For white wines, Aligoté, Chardonnay, Rousette, Altesse and Jacquère. For reds, Mondeuse, Poulsard, Pinot Noir and Gamay. The sparkling wines are generally made with a combination of Molette, Jacquère and Chardonnay.

Maison Angelot

This domaine is located in Marignieu, just up the hill from Jean-Anthelme Brillat-Savarin's birthplace, and is run by the brothers Eric and Philippe Angelot. Their 57 acres of vineyards are divided into about 20 different parcels, some hillside and others along the valley floor. Harvest is both manual and with machine (depending on the parcel), and their modern winery houses thermo-regulated stainless-steel tanks.

Vinification

Harvest takes place at the end of September. Yields for the Gamay are relatively high at 60-65 hl/ha (four tons an acre), while the vines themselves are 20-25 years old. The juice is converted into wine through carbonic maceration in temperature-controlled stainless steel tanks over the course of a short six days, with the caps are punched down twice a day. If necessary, a light chaptilazation (1% maximum) is employed.

Maison Angelot Bugey
Philippe Angelot Pulls Some Gamay from Tank

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