Domaine Le Bout de Monde (Edouard Laffitte)
Le Bout du Monde, or "the end of the world", is located across four different plots around the tiny village in Latour de France. There are now a dozen young natural winemakers working in this area, but Edouard was one of the first to arrive back in 1995, a place that was then regarded as the end of the world.
Edouard, alongside Loic Roure of Domaine du Possible, have repurposed an old cooperative winery's 3000-litre cement tanks into a fermentation and ageing space. Fibreglass tanks sit within the concrete, creating a naturally cool and constant environment for fermentation. Edouard has become renowned for his method of utilising a 15-day cool carbonic maceration, allowing for a refined extraction of flavour compounds with no pumping over. The wine is then aged in 7-year-old 228-litre barrels for between seven to eleven months, bottled unfiltered with 1 milligram of sulfur per hectoliter. He uses this same method for all his reds, allowing for the different grapes, vines and soil types to be expressed in the wine.
Soil: Granite, schist, gneiss
Farming practice: Organic
Grapes: Syrah, carignan, grenache, liadoner pelut, macabeu, roussanne, grenache gris