Jacques Fevrier swapped the dining room for the vineyard. A sommelier who worked in France and Australia, he came home to the western Loire to make natural wine under the label Le Raisin a Plume.
Backstory
While taking a sabbatical in Australia in 2009, Jacques Fevrier worked alongside Anton van Klopper and crossed paths with Tom Shobbrook, leading figures in natural winemaking, and decided he would become a vigneron. He went on to train in Alsace, interning with Paul Gillet of Les Maisons Brulees, before establishing his own estate.
The Region
Jacques Fevrier and his partner Julie are based in Oudon, near Ancenis in the western Loire Valley, the heartland of Muscadet country toward the Atlantic end of the river.
Vineyards & Farming
Jacques Fevrier farms about six hectares of vineyards in the area, which Fevrier has restored and converted to organic farming under the Nature et Progres association. Their plantings span Melon de Bourgogne, Gamay, Gamay Freaux, Cabernet Franc, Sauvignon Blanc, Pinot Gris (known locally as Malvoisie) and the old local grape Abouriou.
Winemaking
Jacques Fevrier makes natural wine in the minimal-intervention style he absorbed in Australia and Alsace, working with the diverse mix of Loire varieties from his small holdings.
