Côtes du Rhône, France

Ad Vinum

Crabe 2022



Crabe 2022
Languedoc, France

This gorgeous expression of Gamay comes from a forty year old parcel planted over clay and limestone in the village of Fixin, right in the middle of Burgundy’s Cote d’Or. Most of the wine fermented as whole bunches for four days, whilst the remainder was pressed directly, added to the fermentation and after a week everything was pressed to a single demi-muid until the following spring. Pretty and perfumed with red berries, forest floor and flowers, the palate displays a pleasant density and the finest of tannins. A wine that reflects the pedigree of the site, where every little detail appears to be in place.



In 2016 after seven years working as the head sommelier of the famed bistro Le Chateaubriand in Paris, Seb moved to Vallabrix in the Gard to begin making wine.

When Seb was younger, every Saturday he’d find himself drinking in the cave of a friend’s father until the wee hours. Eventually Seb decided that if he was going to continue drinking wine until five o’clock in the morning, then perhaps he should learn how to make it. He ended up working with René Mosse in the Loire for four years and discovered the world of natural wine.

Seb fell in love with the Gard because within a relatively small area, you find an incredibly diverse number of grapes, climates and soils.

He started tending his own parcels in 2018 and today farms a total of ten hectares of vines, divided in two parts. The first sees Grenache, Syrah and Sauvignon planted on rolling hills outside the village of Vallabrix over old alluvial deposits from the Rhône. The other is planted on the plains outside the village of Bourdic, where the soils are predominantly clay and limestone, with a single parcel planted over a thick vein of blue marl. The grapes from each of the villages are usually vinified separately, to respect the differences in climate and soil. 

As well as his own grapes, each year Seb continues to purchase fruit from a wide network of friends further afield as part of his négociant project, allowing him to feed his insatiable curiosity and relentless desire to experiment.

Once the grapes reach the cave, Seb exercises both creativity and restraint, putting his masterful palate to work blending grapes from different parcels, varieties and colours. The wines age in a variety of vessels and are bottled unfiltered, with no additions.

As Seb has settled into his life as a vigneron, there has been an increase in clarity, focus and continuity that comes with getting to know the nuances of his parcels across several vintages, with each release offering a fascinating glimpse into the work of a grower who refuses to sit still.