Adrien Berlioz set up business in 2006. Less well known under the name Cellier des Cray, his artisan wines are produced in very limited quantities. Adrien Berlioz is none other than Gilles Berlioz's young cousin and neighbor. Certified biodynamic since 2020, his wines are full of energy and frankness. The cuvées are totally rooted in theSavoyard identity, but that hasn't stopped Adrien Berlioz from confirming his central place among the region's elite winemakers.
The wine estate, located in Chignin in Savoie, has quickly become a must-see. Adrien Berlioz, son of a winegrower and cousin of the famous Gilles Berlioz, is a wine lover's cuvée . In fact, it was his family who gave him his first rows of vines.
Since 2012, the entire wine estate has been worked biodynamically and divided into 13 well-defined parcel-based cuvées on very different terroirs. It's the richness of these micro-terroirs and the diversity of the grape varieties used that have enabled him to make so many different wines. Adrien Berlioz's main mission is to produce distinctive cuvées from well-defined terroirs, while maintaining a human-sized wine estate. His wine estate is small, with just 5 hectares of vines.
While the Cuvée des Gueux (2021), made from Jacquère and Altesse grapes, is a fine debut, this young, highly specialized artisan winemaker is also creating beautiful Bergeron cuvées, with nuances and intensities that only he knows the secret of. The Lucien, Raipoumpou and Grand Zeph cuvées are made from 100% Bergeron grapes, a local appellation of the roussanne variety.
The terroirs of Chignin and the choice of biodynamic viticulture, among others, enable Adrien Berlioz to offer us cuvées with nuanced profiles. The grapes are picked at perfect ripeness, but this does not prevent us from obtaining wines of sumptuous tension and length. Bergeron has a strong personality, with remarkable finesse and elegance in its golden-colored wines and complex aromas of citrus, flowers and fruit. The grape variety can be enhanced by several years of cellaring, bringing it closer to some of the great whites of the Rhône Valley.
In the cellar, the white wines are vinified in stainless steel tanks to preserve maximum purity and freshness. The aim is to produce wines that are unpretentious and as representative as possible of their terroir. Naturally, the use of sulfur is kept to a minimum to preserve the aromas. We are dealing with a winemaker of excellence who uses sulfur in homeopathic doses to avoid any deviation, for our greatest gustatory pleasure.
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