Savoie rouge 'Les Sauvageons' 2021, La Vigne Sauvage (David Humbert)

A wild, mineral-driven, and exceptionally pure alpine Gamay. The cuvée 'Les Sauvageons' 2021 — translating to 'the wild ones' or 'the wildings' — is an incredibly rare, natural red wine from the Haut-Savoie. Crafted by David Humbert at his micro-estate, La Vigne Sauvage, this wine beautifully demonstrates how energetic, exciting, and layered Gamay can be when grown at alpine altitudes and left to follow its natural path. Handmade, unfiltered, and made entirely without added sulfites, this is vibrant, living juice brimming with character.

In the glass, it shows a bright, light ruby to garnet hue. The nose bursts with expressive, wild aromas: ripe forest strawberries, rosehip, and redcurrants, beautifully framed by warming spices, clove, wild thyme, and a raw, stony mineral character. On the palate, it surprises with a fine, natural freshness and an almost weightless tension. Juicy fruit notes of strawberry and red berries blend seamlessly with layered alpine herbal notes, delicate natural tannins, and a persistent, slightly saline finish.

Key Highlights

• Terroir: 100% Gamay from a specific northeast-facing plot in Marin (Haut-Savoie), close to the French shore of Lake Geneva. The ~30-year-old vines are deeply rooted in a cool clay-limestone terroir, which gives the wine its unique alpine freshness and mineral tension.
• Winemaking & Ageing: Carefully hand-harvested and strictly sorted. The grapes undergo a long, natural maceration (skin contact) of 1 month. The wine then ages for 11 months in very small 30-liter wooden barrels, allowing for subtle oxygen exchange without oak flavor. Unfiltered and bottled without added sulfites (sans soufre ajouté).
• Sustainability: 100% organic and biodynamically farmed, certified with the strict Demeter label. David Humbert works entirely by hand (without tractors) and uses natural preparations (such as 500P and 501) and herbal tisanes to maximize soil life and natural resistance.
• Tasting Profile: Light, floral, mineral, and incredibly juicy. Notes of wild strawberries, rosehip, redcurrants, warming spices, earthy undertones, and a refreshing, saline finish.
• Ageing Potential: Wonderfully energetic and lively now, with the structure to cellar gracefully over the next 3 to 5 years, gaining further complexity.

Food Pairing

• Cheese: The ultimate tip for those who love red wine with their cheese board! The natural acidity and mild fruit cut perfectly through the richness of mountain cheeses like Reblochon, Beaufort, young Comté, or a creamy Tomme de Savoie. It is also excellent with fresh, soft goat's cheese.
• Light Dishes & Bistro: Ideal with charcuterie, an authentic Tartiflette, paté, grilled chicken, poultry, or lightly spiced vegetarian lentil dishes.
• Fish: Surprisingly delicious with firm-fleshed fish such as grilled trout or salmon.
• Serving Suggestion: Serve slightly chilled between 14°C and 16°C in generous glasses. Give this natural alpine Gamay a few minutes in the glass to fully open up its floral and herbal aromas.

The Terroir of Marin (Haut-Savoie)

David Humbert's vineyards are situated on the steep, northeast-facing slopes of Marin, just a stone's throw from Lake Geneva (Lac Léman) near Thonon-les-Bains. The soil, rich in glacial deposits, clay, and limestone, combined with cool alpine winds and the lake's reflection, ensures a slow and balanced ripening process. This specific microclimate gives the Gamay grapes their characteristic fine acidity, modest alcohol (approx. 12.5% ABV), and a deep, mineral salinity rarely found in warmer regions.

About Domaine La Vigne Sauvage (David Humbert)

David Humbert founded his micro-estate, La Vigne Sauvage, in 2018 in Haute-Savoie. Managing a modest ~2.75 hectares of Chasselas and just 0.2 hectares of Gamay, he produces natural wines on a tiny scale (around 7,500 bottles per year). David refuses to use tractors or heavy machinery to keep the soil loose and alive; everything, from pruning to harvesting, is done by hand. In the cellar, he practices a non-interventionist philosophy: no fining, no filtration, and zero additions, making his wines a pure, 'wild', and honest reflection of alpine land.