Entre Pierre et Terre

An overview

• French oenologist Loïc Chanut worked in Quebec for over 10 years before acquiring his own vineyard in 2009: Entre Pierre et Terre in Franklin, located in the Monteregie region.
• In addition to its ice cider, the estate is renowned for its perry and fruit wines.
• Located on former pastureland, the vineyard and orchard benefit from pristine soil that bears no trace of chemical products.

“It’s important to be perceptive when making wine,” states Loïc Chanut. “When my wife and I first saw this vineyard—it was a Saturday, I remember it vividly—we immediately felt good about it. We knew we would be able to make the most of the land.”

Oenologist—from father to son

“When I was just a baby, my father put a few drops of Roederer Champagne on my lips. I must have liked it, because years later, I interned there! My father worked with the Drouhin estate, and Clos des Mouches was one of the very first Burgundy wines I ever tasted; it was a pivotal moment in my life, and even today I still love expressive wines.”

An exceptional site

“My wife and I [Michelle Boyer is his wife and associate] strongly believe in the importance of our soil, and the richness of our terroirs. Personally, I like lighter soils. Here we have gravely sites, just like Burgundy appellation Graves. We also have a lot of virgin soils and rough terrain, which makes for an interesting combination.”

Across the globe

“In the beginning, we weren’t planning on producing ice cider,” explains Chanut, who, prior to purchasing his own vineyard, contributed to the production of over a million bottles of ice cider sold throughout the world. “There are a lot of ice cider producers in Quebec, but we realized that when it came to exports, it was a sure-fire winner. Quebec makes the best ice cider in the world!”

Let the sunshine in…

The couple’s vineyard is located right next to the American border, a location which means that the land benefits from the same sunny weather as Rhone and Bordeaux vineyards. “Yes, terroir and location are important, but the biggest factor in a wine’s expression remains the winemaker,” explains Chanut.