Vendage Integrale Gamay 2022 Lucas Salmon

Origin and Terroir

Vendage Intégrale Gamay 2022 comes from a micro-plot of just 0.2 hectares in the Loire Valley, where Gamay roots itself in sandy soils with a granite subsoil. The 48-year-old vines yield concentrated grapes full of character, shaped by a terroir that combines freshness with aromatic depth.

Careful Viticulture

The vineyard, in its second year of organic conversion, is entirely hand-tended, with manual harvesting and plot-by-plot selection. The aim is to preserve the purity of the fruit and enhance the potential of Gamay in a well-balanced vintage.

Whole-Bunch Vinification

The grapes are harvested in whole bunches and undergo carbonic maceration for eight days, fermenting exclusively with indigenous yeasts. After pressing, the free-run juice and the press juice are blended in terracotta amphorae, where alcoholic and malolactic fermentation are completed. Ageing continues in egg-shaped clay amphorae until spring, without added sulphur, and only lightly sulphited according to the wine’s pH before bottling. No fining or filtration.

Profile and Pairings

Vendage Intégrale Gamay 2022 displays crunchy cherry and raspberry fruit, gentle spice, and floral hints. The palate is juicy, lively, and fresh, with light tannins and a mineral finish. Ideal with charcuterie, white meats, fresh cheeses, and bistro-style dishes.

Technical sheet

• Region: Loire Valley

• Variety: 100% Gamay

• Appellation: Vin de France

• Vineyard area: 0.2 ha

• Soil: Sandy with granite subsoil

• Average vine age: 48 years

• Viticulture: Second year of organic conversion

• Harvest: Manual, plot-by-plot selection

• Vinification: Carbonic maceration, 100% whole bunch, indigenous yeast fermentation, 8 days maceration; free-run/press juice blended in terracotta amphorae to complete fermentations

• Ageing: Egg-shaped clay amphorae until spring, no SO₂, then sulphited based on pH

• Fining/Filtration: No

• Total SO₂: 30 mg/l

• Production: ~2,500 bottles

• Analytical data: 12% Vol.; acidity 4 g/l; pH 3.5

• Bottling date: 28 June 2023

Origins and training of Mickaël Salmon

Mickaël Salmon completed his oenology studies in France in 2012 and worked for two years as a winemaker in another winery. He then returned to the family estate, Domaine Salmon, where he further refined his skills. In February 2015, he travelled to New Zealand to broaden his expertise, and in July 2019 he decided to embark on his own project, founding Domaine Lucas-Salmon.

An independent and organic approach

Alongside the family business, Mickaël created Domaine Lucas-Salmon, currently in organic conversion, with a different approach to both vineyard and cellar work. His philosophy focuses on selecting specific plots from the estate to produce single-varietal cuvées in the best vintages. The goal is to craft wines with a clear identity, expressing both the grape and the terroir.

Terroir and cultivated varieties

Domaine Lucas-Salmon covers 10 hectares across the communes of Château-Thébaud and Vertou, crossed by the Sèvre and Maine rivers. Among the rolling vineyards of the Nantes area, Mickaël cultivates Melon Blanc, Folle Blanche, Gamay, and Pinot Noir. Proximity to the ocean imparts a distinctive saline character and mineral freshness that define his wines.

Winemaking and ageing

In the cellar, Mickaël employs careful, respectful practices aimed at preserving the natural expression of the grapes. The wines are aged in underground concrete vats or traditional egg-shaped clay amphorae, methods that protect aromatic purity and structure while enhancing elegance and drinkability.