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Irancy, Merci la Foule, Gabin & Félix Richoux - 2018

The plot's south-facing aspect and mid-slope location encourage early ripening. Given the low yields and small size of this parcel, the Richoux have chosen to vinify whole bunches. Generally speaking, one room is enough to house the harvest! After a long, minimalist ageing process, the wine is bottled unfiltered. It has a unique fullness of fragrance and flavour.
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A parcel of land in the Chérelle-Ouest area, covering around twenty ares, was ideally suited to an old project. An enthusiast for old postcards (from the late 19th and early 20th centuries), Thierry Richoux had noticed that the vineyards of the time were built using pessiaux, or stiles. So 4 varieties of Pinot Noir were planted. The soil is worked using a winch and a backpack sprayer is used for spraying!


Hand-picked in 40 KG crates, then sorted successively on a vibrating table and a belt sorting table. Whole harvest vinification, cold pre-maceration (12°-14°) for 3 to 4 days, indigenous yeasts, no enzyming. Maceration for 15 to 18 days. Aged 26 months in barrels. Production: 297 bottles.

Suggestions for accompaniment

Roast quail with pears • Oven-roasted Bresse chicken • Venison Pithiviers.


This is the story of an estate that has become the emblem - and even the darling - of its appellation! For more than thirty years, Thierry and Corinne Richoux have always endeavoured to respect both the original and particular terroir of Irancy, a micro-appellation of great red wines from the Yonne; but also the spirit of each vintage, which must be reproduced as faithfully as possible right down to the bottle. The arrival at their side of their two children, Gabin and Félix, will logically and naturally perpetuate the spirit of this family.

To do this, they apply a few major principles that cannot be ignored. Thus, in 2010, they made official their move towards organic viticulture. Since 2011, they have also started to use biodynamic preparations (horn dung, silica and horsetail). They also take great care with disbudding and tying up. The grapes are harvested by hand, staggered according to the ripeness of each plot, with harvesting in small crates. The harvest is sorted and destemmed if necessary. Vatting lasts between 15 and 20 days, before long maturing periods of 18 to 30 months in different containers.


The wines of



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