Domaine Thunevin-Calvet

History

Jean-Luc Thunevin wasn't destined for the world of wine. He began his professional life at a lumberjack's school, then turned to commerce and became a canvasser for Crédit Agricole. Jean-Luc wasn't too keen on this commercial career, but remained open to opportunities. And there was just such an opportunity in the 1980s, when he and his wife were visiting Saint-Emilion. Delighted by the idea of living in the area, he started his first business there, selling a bit of everything: glasses, postcards, teas... and wine!

It was at this point that his passion for wine led him to open a successful wine bar in Saint-Emilion. After that, he set up other wine stores and restaurants, before finally launching his own business as a négociant in 1988. A year later, he and his wife, Murielle Andraud, bought 60 ares of vines in Saint-Emilion, which they named Valandraud...

Jean-Roger Calvet is a young winemaker from Maury. It was in this appellation that he succeeded in obtaining his first vines to experiment with. His career took a turn when he met Jean-Luc and began working with him.

Together, they created a real project: Jean-Luc bought plots of land which he pooled with Jean-Roger's already established vines. This merger took place in 2001, creating the Thunevin-Calvet estate in Maury...

Ecology at all costs

Small in size at the outset, the estate now covers 60 hectares (57 in red and 3 in white). Well located in Maury, it's easy to spot thanks to a modern winery built in 2008. Decidedly forward-looking, this production site is equipped with photovoltaic installations, and the exteriors are tended with local plant species.

It's in these ideal surroundings that our two friends produce 150,000 bottles a year, using grape varieties such as Grenache, Syrah, Carignan and Mourvèdre for the reds. The white wines are made with Grenache blanc, Grenache gris and Macabeu. These grape varieties have been chosen for their good association with the Maury terroir.

The soils at Domaine Thunevin-Calvet are exceptional, with schistose marl and granite giving the wines depth. Freshness and power are the order of the day!

On the vineyard side, you can also feel this focus on the future and ecology. Each plot is treated differently according to its characteristics, in order to make the best eco-responsible decisions. Intervention is kept to a minimum, and the grapes are harvested by hand to avoid damaging the terroir and to select the best grapes.

Once the grapes have arrived at the winery, the vinification process can begin, although it varies according to the vintage (grape quality and maturity). Once fermentation is complete, the question of ageing arises for our two winemakers: in cement vats or in barrels?