Calvez Bobinet Le Temps Est Bon NV

Summertime is a négociant project launched by Sébastien Bobinet, Émeline Calvez, and longtime friend and grower Bruno Richard. Based in Chacé—minutes from their Domaine Bobinet estate—this venture focuses on organic sparkling wines made with zero additions. The name references Quebecois folk singer Isabelle Pierre's 1970s song "Le Temps Est Bon," evoking the carefree spirit the wines aim to capture.

The project builds on Bobinet and Calvez's two decades of natural winemaking experience at their Domaine in Saumur. Sébastien inherited 1.8 hectares of vineyard and a 17th-century limestone cellar from his grandparents in 2002, farming organically from the start under the influence of mentor Olivier Cousin. Émeline, a former professional dancer who trained as a sommelière, joined in 2011 and took over winemaking responsibilities while Sébastien manages the vineyards.

For Summertime, Bruno Richard contributes organically grown fruit from the Saumur area. The wines are made using méthode ancestrale—the original sparkling wine technique where fermentation begins in tank, then the wine is bottled before completion. Residual yeasts finish fermentation in bottle, naturally producing carbon dioxide that becomes the wine's fine bubbles. No sugar, no sulfites, no dosage—the wines remain pure expressions of grape and terroir.

Le Temps Est Bon showcases the partnership's philosophy: serious winemaking with a playful attitude. The blend of Chenin Blanc and Grolleau Gris reflects both Loire tradition and the team's experimental spirit. Released as a non-vintage wine, it's designed for immediate enjoyment rather than aging.

The Domaine Bobinet cellar—carved 500 meters deep into tuffeau limestone at Beaulieu—maintains a constant 54°F year-round, providing natural temperature control for all their wines, still and sparkling alike.

Discover more from this producer: Poil de Lièvre Chenin, Les Îles Grolleau, and Californie. Browse our best-selling natural wines.

Saumur sits at the confluence of the Loire, Thouet, and Vienne rivers in western France, where centuries of viticulture have shaped both landscape and culture. The region's defining feature is tuffeau—a soft, white limestone that forms dramatic cliffs along the Loire and provides the foundation for Saumur's distinctive terroir.

This porous limestone serves dual purposes: in the vineyard, it retains moisture during dry periods while ensuring drainage, allowing vines to develop extensive root systems that contribute mineral complexity to wines. Below ground, the same stone has been carved into vast underground cellars, some dating to the 17th century, where constant temperatures around 54°F create ideal conditions for fermentation and aging without climate control.

Saumur produces diverse wine styles under multiple appellations. Still whites from Chenin Blanc range from bone-dry to richly sweet. Saumur-Champigny has earned recognition for its elegant Cabernet Franc reds. The region also has a long tradition of sparkling wine production—Saumur Brut and Crémant de Loire use the traditional method, while pétillant naturel (pet-nat) represents the area's ancestral sparkling heritage, predating Champagne's techniques.

The climate combines oceanic and continental influences. Atlantic breezes moderate summer heat and reduce disease pressure, while the rivers create microclimates that extend the growing season. Rainfall is relatively sparse for the Loire Valley, and the tuffeau's moisture retention becomes crucial during dry vintages.

Natural winemaking has deep roots in Saumur. Pioneers like Olivier Cousin and the Foucault brothers of Clos Rougeard established organic and minimal-intervention practices that newer producers have embraced. Today, the area around Chacé and Beaulieu hosts a concentration of natural winemakers working with indigenous yeasts, spontaneous fermentation, and minimal or zero additions.

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