producer profile
07.08.2026
Les Vignes de Babass Producer Profile
Les Vignes de Babass Produer Profile
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producer profile
<p>To properly discuss Les Vignes de Babass, one needs a bit of context regarding its predecessor, Domaine des Griottes. For those amongst the proto-natural wine cognoscenti of the early aughts, a few key names still ring out as shapers of an era that set the groundwork for the landscape we know today: Domaine des Griottes in Anjou, Clos du Tue-Boeuf in Cheverny, Domaine de Peyra in Auvergne, Jean-Marc Brignot in the Jura… These dedicated, often dogmatic producers remain seminal to the evolution of sans-souffre winemaking’s rising legitimacy and acceptance in France and, as the movement grew, the rest of the world. </p>
<p>Domaine des Griottes was founded in 2001 by Sébastien Dervieux and Patrick Desplats. In their 10 year run producing wine together, the duo was behind some of the most iconic natural wines of the decade. Known for their depth and surprising aging potential, the scant bottles still kicking around remain prized, imminently drinkable treasures for the lucky few still in their possession. We actually imported Griottes for one or two vintages, but stopped after the late Joe Dressner couldn’t get along with Desplats (believe it or not we also imported Jean-Marc Brignot at the time!) </p>
<p>When Dervieux and Desplats broke up in 2011, they split the land 50/50 and formed their own estates. Since then, Sébastien -whom everyone calls by his nickname Babass- and his life partner Agnès tend to a little over four hectares of vines: 1.3 hectares of Chenin, 1.3 hectares of Grolleau, one hectare of Cabernet Franc and 0.7 hectares of Gamay. The vines are all in one continuous area and were, for the most part, planted in 1956 and 1960. One parcel of Chenin was planted in the early 1980’s and another small replantation from 2015. Typical of this part of Anjou, clay and decomposed schist quickly cede to schist subsoils. </p>
<p>In the vines, they work the soils and never use fertilizers. Rather than replant with American rootstocks, the couple exclusively use marcottage to propagate new vines. The few neighbors they have work organically so there is no worry for chemical overlap and, fortunately, the area is not frost-prone. Outside of a friend that helps with pruning and a small harvest team, Agnès and Babass do everything from A to Z.</p>
<p>The cellar is a fairly straightforward affair, with all of the wines fermenting in fiberglass tanks without temperature control or any manipulations save the occasional racking. For whites, two Chenin Blancs are produced from their respective parcels, “Joseph Anne Françoise” and “La Navine”. Both wines are direct-pressed, aged on the lees for about a year and then given two years of bottle aging before release. For reds, each varietal represents its own cuvée: “Groll N’Roll” for Grolleau, “Au Bon Secours” for Gamay and “Roc Cab’” for Cabernet Franc, all going through 10-15 day whole-cluster macerations and usually released 15 months after harvest. Sulfur has and never will be used in the cellar. </p>
<p>With Agnès and Babass tag lining themselves as “Contemplators of Spontaneous Fermentations”, these wines are unapologetic and unafraid in reflecting the realities of each vintage. Uncompromising in their approach, these aim not to please the market but satisfy their makers and those who understand and appreciate wine as a living entity, a time capsule of a moment in time. Honestly, we wouldn’t expect less from a couple ex-punk musicians who proudly display “Make Racists Afraid Again”, “Love Wine, Hate Fascism” and “Vigilant Vaginas” signs in their cellar. Groll N’ Roll baby! </p>
