Clovis Ochin spent close to two decades at the center of the Paris natural wine scene -- building Yard, a cult restaurant and benchmark of new-gen French gastronomy, and Culinaries, a natural wine distributor and organic food startup. His conversion to wine started in 2005 when he wandered into a cave in the 11th arrondissement drawn by the sound of Fela Kuti, and left 12 hours later a true believer.
More recently, he headed to Catalunya to make wine himself, drawing inspiration from neighbors Massimo and Antonella at Partida Creus. Working out of their cellar, he sources old-vine Bobal from a historic plot in Utiel-Requena and Xarel-lo and Macabeo from ~80-year-old vines in Penedès. The approach is consistent across the range: whole-bunch fermentation, 7 days maceration (7 is his number), racked into dame-jeannes and topped weekly with reserve juice. No sulfur, no fining, no filtration. Everything sits at or under 12% ABV. First vintages released in 2022.