Les Glorocaux

Les Gros Locaux 2023

Region: Loire, France

Grape: Coe, Grolleau

Category: Red

This is a must-have red wine for lovers of natural wine, the Loire region, and those who enjoy light, flavorful wines.
A pale, slightly cloudy ruby color, it has a fruity, acidic flavor of plums and red berries, and is gentle to drink with almost no tannins.
This is the kind of wine you'd want to drink while watching a movie and enjoying some light snacks, with the wine as the main attraction.

Aged for 8 months in fiberglass tanks.
Unfiltered, unfined, and no SO2 added.

[Producer information]

Born in 1970, he started working in 2007. His name is Gregory Leclerc. In the heart of the Loire
Born in Tours, his father was a landscape painter and his mother was an accountant, so his family was far from farming.

I worked as a wine journalist in Paris for a long time, and my love of wine led me to enter the world of wine trading as a Cavist in Bordeaux. However, it didn't last long. Even when I worked in the wine business in Bordeaux, which I had always dreamed of, my clients chose wines based on brand rather than taste, and I was always looking for expensive, showy wines to display in the cellar rather than wines to drink every day.
After much deliberation, I decided to make my own wine, so I enrolled in an oenology school in Amboise, near my hometown, and studied agriculture from scratch. Incidentally, this school has produced many outstanding winemakers, including Christian Chaussard and Thierry Puzelat. Studying with young people who had just graduated from high school was a refreshing change from the mainstream media atmosphere in Paris, and allowed me to revisit wine from a perspective unrelated to the snobbish approach to wine that I had in Bordeaux.

After graduating from school, I was lucky enough to rent a vineyard in Charge, a village near my school, in 2006. It was only one hectare of land owned by M. Jean-François MANGNEANT, but I brewed the wine myself using Gamay from that vineyard. The vineyard hadn't been pesticide-free until 2005, so I faced many challenges, but after tasting the wine I made from that one hectare, I knew I could keep going. In 2007, I began to fully utilize my bank loans, borrowed a total of 6.5 hectares from Jean-François, and started my own company in 2007, fully embarking on my career as a winemaker. Jean-François then rented his vineyard to Gregory, so I quit winemaking and sold his winery to him. Then, in 2013, I sold 2.5 hectares, wanting to keep my eye on things.

In the end, his vineyards consisted of just over 1 hectare of Gamay, 1 hectare of Grolleau, 1 hectare of Caux, 1 hectare of Sauvignon Blanc,
The total area is just over 4.3 hectares, including 0.3 hectares of Chenin Blanc.
In the past, we would age our wine in wooden barrels at a ratio of 25-30%, but recently we have been using fiberglass tanks, as we believe that fiberglass tanks allow us to better preserve the fruitiness, freshness, and natural juice flavor.
Although 2019 was a hot year, we harvested early to prevent the alcohol content from rising too much. We also shortened the fermentation time to about 10 days, which resulted in a bright and vibrant flavor.
We value the balance between fruitiness and freshness, and aim to create a style that combines this with the individuality of vintage wines.