Avsnitt 33 - Benoit Marguet

[Music] [Music] Thanks for all of the 33 of the champagne podens and this week I will play an interview with Bönnöj Marge who is playing in the champagne for the year 3 weeks. I had a really busy Marge in the pod now but it's a little difficult to talk about so we really don't have a role in the work. - Thank you so much. - You were really good. We can say that here, so here, good. You were really close to Marge and on that one you will be able to sleep in the video format. - Exactly. - Yes, who will film Marge? - Yes, you will film that. So it will be fun to sleep on the video format and shoot on iTunes and on Ecosth. As usual, on the Osponsrad we can say that we want to play a lot of the world as you did on the pod. - Yes, I see. - I don't know what it means. - We got a glass of champagne for a lot of people. - I don't think you can get a glass of champagne for a lot of people. But we probably don't want to play as much today. But we will not play the whole case with Bönnöj Marge who is playing in the champagne. Bönnöj Marge is then the winner of the game on Marge, as you know. And the company is in the abode. A place I think is about 7-10 hectares of work. I think it is absolutely necessary to play the champagne. - Really? Do you want to play them? - Yes, they are. They are a bit confused now. But when he said he was going to be ready to play the game, he might say so. - Yes, it will be a little bit today. - But a long time to play the game. - I think so. - I will play the game in Bokka or the game in Marge, which has to be played in Bokka and the rules can cost some people for it. So we don't play the game now, so we will go back to the point. - It's time for another episode of the champagne podcast. And I'm here in ApoNay with Benouille Marge. - Benouille Marge. - Welcome to the podcast. - Thank you. - And I'm really glad to be here. - Thank you. - This is not my first time. - No, no, no. - And hopefully not the last time either. - How you are welcome. - Can you tell the listeners a little bit about yourself? - Okay. We have a chance to farm about ten hectares in Bousie. It's in the fifth generation. It's a transformation I've done about ten years ago on the estate when I introduced a different approach of farming based on bio-dynamic. So today we are a team of eight people, plus two animals, two horses. And we farm a way of conscious, a way of consciousness, I would say, the way I am into my life, I do it into my work. If I feel something is positive for myself, I can also do the same for the vineyard. So it's really special and it's great, because I can do what I want and what I like. The vegetable, the vine, is a baby tree. It has the same intelligence than us. Same consciousness as well, except that it cannot talk the way we do. But it can transfer many emotions, many signs, many signs to us that we can listen, or design and not to listen. But in the past people were very sensitive to that. When you get closer to a tree, you can do a free hug and feel all its energy and get a benefit from it. So the tree has roots and he is adding towards the sky. And those are two energies that are also into the vines. We'll give a fruit, a pinot noir, a char de nec. That's the difference. But what I want to say behind this is that the nature is very, very powerful and magic. We have decided not to respect it so much to live above it. And when I return to the estates, at the age of 33, when I was a lord by the family to farm the way I wanted, I did a big U-turn on the practices. And I'm very happy and they are too. All of us. And what year did you return to the estates? I mean I returned in 98 to help. But I was pushed by my parents to leave, to work outside. Because at this time I was very sensitive to nature and I straight away wanted to farm this way. But they were not prepared and I can imagine. It's not a problem to me and I thank them to have pushed me to go work outside in different places in France and abroad. And so I really took over in 2008. And since 2012, the state is certified as a biodynamical. Yes. So can you tell the listeners a little bit about the difference between ecological and biodynamical and what it takes to be a biodynamical certified producer? For both, ecological organic and biodynamic for both, there is a period of three years of conversion. Where you do it for free, but it's an official conversion that allows you on the fourth years to have grapes that are certified. It's very, very important. In today's world where the communication is important, many people can claim to do something and you cannot check this. So the certification is very important. The difference between the two is difficult for me to say in the sense that I don't want to hurt friends who do organic and so on and so on. We go a little bit further. Yes. Okay. In the approach, in the care, other vine. Basically, in organic farming, you don't use any synthetic chemical. You don't use product, you get into the sap, other plant, and move into the grapes, into the roots, and lower down the energy of the fruit. You only use product from herf that stay in contact of the leaf, but not get into the leaf or into the sap. So it's mostly minerals. But you can go further if you wish. Using plants, cooking plants, do tea of plants, using a maceration of plants, stinking nettles is a famous one. You can use a essential oil. To treat the vineyards. To rise the autoimmune system, other vineyards, to help the plant's self-defend system. These plant treatments are really something which is a base of a bio-dynamic. There are different plants like valerian, camomila, stinking nettles, horse tail. Each of them has a reaction, a reason to be, to accompany the plant. The vine, and they are very powerful. So bio-dynamic is another step in the sense that it's more towards the vitality. It can be organic, it can be living, wine, but into organic we are looking for another dimension. Which is not esoteric dimension. It's really something that people were sensitive about in the past, not anymore today. But it's this connection, all of us, we may have between Earth and the Universe. Considering that we are not the only one, we are part of a whole energy. Everything is interconnected, interactive, interconnected. So this vitality is searched through preparation of plants, minerals like Celes, into some sort of homeopathy. So we consider the water to be very important. Into this water we will bring plants that I mentioned. And we will fix the message of that plant of that mineral through a dynamization. So once this is finished, you have a few hours to spray it in the vineyards, on the leaves, on the grapes. Yes, two contributes to positive self-defense of the plant and so on, to reinforce, to strengthen the vitality of the grapes. Can you see the difference in your vineyards since you started to work in that kind of way? Do you see development each year that the plant is adapting to the way you work with it now since it hasn't been treated by the dynamic from the birth of the plant? The arson science. First of all, you can take the dirt, eat it. Okay. And you feel different things, different flavors. You can smell it. You can have reduction of dirt. You can have the opening up, the taste of it. It can be in a closure or it can be opening. Closure is rather negative. You can have a dirt that is very compact and it's when you try to put parts of it, take parts of it, it's not looking good. It still does blocks and you see it does not breathe. You see there's no life into it. The different biodynamic preparation brought some, especially one called the 500, which is cow manure placed into horns. Horn is the antenna of a cow. The cow is a very important animal. The antenna is its connection with the cosmos. The cow has many intestines with a very complex degradation of the food of the cow. Just a system. A system. Yeah. And so the manure is placed in the horn, buried for winter time and taken out a special canon, moon canon d'ardais and we use it for the soil and it really transform the texture and the structure of the soil. So this you see it year after year. The more you use it, the more you see the benefit of it. And then comes the different plants will grow. The wheat killers you have one or two weeds will develop around the vines. Then you have a new population of different plants, different vegetables, also raw naturally, white galley, white, I don't know the word in English. So all this participate into the biodiversity. And finally, upper ground. We are what? Seven billion people on earth? Yes. Underground. The population has a biomass which is much more important than the seven billion people. Underground we have some worms, mushrooms, bacteria, who represent a weight that is superior to our weight, all of ourself and these inhabitants works for free for us. And they are in charge of digestion, same as our body. You bring the compost, fine, these people, which I call people because I give as much consideration to them as I give to you and I think we can communicate with them. So these worms, these people are in charge of transforming all the food. Yes. We need to transmissible to the roots to the vine. And it does not happen like that. So each has a role to play, which is fantastic, which is really magic. People are not aware of that enough of our surrounding, our beautifulities, but everything is as a reason to be. And so the vine gives some food to the mushroom and the mushroom supply the vine from the compost after an evolutionary, it's fantastic. And after we're going to, when the boom industry was recycled into fertilizer industry, we stop that process. We brought a chemical nitrogen who skipped all the work, all the inhabitants of the soil and left minerals to be taken by the vine. The vine could eat it. Most of it were going down into the water, polluting the water. The vine could pick a little bit of it, but the energy of the vine went down. And the food was totally different, not the same, than through all the natural process. It leads towards a weakened plant, self-defense auto-system. And that was a big problem for the taste of the vine as well, was totally different. So we were losing the terroir. And this, until not very long ago, but now since 20 years, people reconsider fertilizing and in bio-dynamie, the approach of fertilizing is very special. Using that consciousness of each plant, that intelligence in each plant that is carried into the compost and to bring a different energy, definitely we can see the results locally in the vineyards and in the taste of the wine. I think we have to tell the Swedish listeners also about now you're producing around 70,000 bottles each year, depending on the weather and so on. And let's say that you were trying to maximize the production from your own vineyards without buying grapes from others. How much more could you produce and how much less time would it take for you to work the other way around? For example, we have a lot of old vines. Yes. So 40 years old on a vrate, in Champagne it's old. These contributes to lower down, the yield. So if on a vrate we have something like 20% less altogether with farming and the old vine, it's great. But some years we go down to 50% less and some years we have the same yield as the friends. That was the case in 2017. We've been very lucky. In 2016 we had some frost, difficult weather. So we lost 35% of the harvest. And that's to take you more hours working in the vineyard when you are treating it by the dynamic than if you would treat it the regular way. By your dynamic as much as we can, we follow the moon can on down. So we follow the influence of the different constellations and planet that can affect all of us. The animals, the tide, our behaving and so on. So it will affect the plant receptivity or the winemaking if we have choose to bottle a round day. The taste of the wine will be very different from a good day. So that means that if we can, it's better to do a spraying on a Saturday. It's better to do it very early in the morning for once, for one of them. It's better to do it late in the day for another one of them. So we have to adapt. But globally, you know, France is a country where people are very attached to their way of life and so on. But globally people are taking seriously ecology, feeling that it's necessary to come back to good sense. So I call it back to the future, it's not coming back. And more and more, it's possible to have a worker who wants to help on a Saturday, on a Sunday. It's a whole social progression as long as you explain to people that it's a benefit for their health. It's important. And so why should we go out to work when it's raining hard? OK, Sunday is a family day, but maybe the family feels better if we produce something better. And if the dad is not sick because he's been breathing a chemical product, you see? It's a totally different approach, but it's some sort of revolution for the good sense of a humankind. But it's possible, but it's not something I do for myself. The boss who is a. Is thing? No, no. We often have a technical exchange with my team. Yes. They participate into training. to understand why we do these values. The purpose of a bio-dynamic, their reason to be on Earth. This, which I know Longbir called "project", but this commitment of life, this state of life, is partly social, ecology and economic. And it's for the well-being of all of us. So, yes, in bio-dynamic, we have to work on special days or special times. During my taste things, I get a lot of questions about the way you work. And one of the questions is because I'm talking about that you're using horses in the vineyards. How many horses do you have? You say you have two horses? Yeah. And people are asking their names. Okay. So, it's not Beyoncé or Rihanna. It's Titan, Titan and Urban. And is it Ardener? One is Arden. Yes, so North East of France. And one is Britannia. So, Western France. Okay. And how long have they been working in the vineyards? So, we started in 2010 and this way and now they are nine years old. Okay. Both of them. Two boys. We like girls, but if you want the horse to work, it's better to have the same sex. Probably. Maybe for humans. Thank you so much. I know that we could talk for hours and weeks about bio-dynamic and this is a start. Just one thing. A horse in the vineyard. People could question, it has no interest and so on and so on. Because we can do the same with tractor and go faster. Not really. Not at all actually. My first ID about it back in 2010 and before was to employ someone extra. My second ID behind it was to balance the nature. I believe in the free Ardener. I don't know English, free words. The mineral world, which is the soil, the chalk, the vegetable world and the animal world, which we are part of. They are all interconnected. The horse knows what he is doing in the vineyard. He is doing it consciously. Behind him is the cherry. In English, he has the word "the equipment" to plow the soil. He knows when he touches the vine, he knows what is going on. He works with the noise. But beside that, the whole nature is made of water and elements. For example, when a bee looks for pollen, the flower sends a message to the bee, like a frequency, like a Wi-Fi. But low frequency, positive, not negative like Wi-Fi. The bee receives that message saying, "I've got some. Come to see me." When the bird sings, the worms have no ears. They don't hear the sound of itself. But they hear the fragrance of the bird in the spring, saying, "It's coming spring. You can start to come up from the underground and start your work." Everything is linked together. Same with the horse, with the plant, with the man behind him. All these together contributes to the serenity of the location, to the serenity of La Grande Ruelle, for example, and start to build a healthy wine to different dimensions than regular farming. However, we've been in those balance. There's a reason for that to happen. We've been working with the tractor, and we still do it, and it's wonderful, and it will progress to electrical tractor and so on and so on. But the horse has much more than a tractor to bring, for the health of the nature, for the healthy grapes and so on. So it's not just for a matter of compacting the soil. It's not complex than that. Because the tractor is for turns evy. You know that champagne is a Nordic location, so very often the soils are very wet. And you have to go, when you go with the tractor, you damage a lot of what's going on underground, with the horse, which is 800 kilos evy, it's different approach. But that's not the main approach to me, in my opinion. The whole energy behind it. I think this episode is going to be very good, and the people are going to ask me about doing another one, and hopefully I will be able to come back. Should we try one of your champagne before we end the episode? Okay, no problem. You can say what champagne it is. This is La Grande Ruelle. That means very, very long distance roads of vine. When you start working in there in the morning, it's late in the afternoon, once you're finished. And it's vineyard, which is planted in 1967, of Pinot Noir. So it's quite a deep soil of 80 cm of mostly clay. And that is the reason why we grow Pinot Noir. It's right behind the Dom Bonnet from Crogue. And the Crog Dom Bonnet is the location of Le Park. So it's too full, light soil. We grow some chardonnay ourselves in Le Park. And 300 meters on the west, going towards Pousie. If you wish, this is La Grande Ruelle. So it's 100% Pinot Noir. And the first fermentation, oak bars? What are wines here? We have wines for 9 months. Femaltation, aging. Exclusive. I just get so excited. Just the sense of the wine. It's so much marguilla. It's happy all the time when I. Oh, this is my gate. It's nice. Merci. It's a work of your sincerity. It's really. Very, very nice. And you feel that texture of a location, of La Grande Ruelle in the mouth. You feel it. And my biggest happiness behind the diodinomy is that to get closer to the Tahuá, to get closer to the Eorigine, to each location, which includes a special microclimate, special sourdense wine. It's wonderful. Thank you very much for having us. And I hope to see you soon again. Okay, we'll play together. Thank you. So, that was not clear with Benoomage. And he's a fantastic guy. I have to say. He's a little flumous and funny. I hope to hear who he is. He's not that famous. I really think this boat could have been as long as it was possible. We had a lot of time. We were going to take a look at the trip. Or maybe the trip. So, we were going to take a trip. And I think that we're going to play the game or the video format, which you can find on my YouTube channel. So if you go to YouTube and search for the link in the description. I hope that the inter-jewel with Benoomage will be released when you can listen to this song. I hope that you can share it. Yes, I'll get to it. But it's almost you who are responsible for this. Yes. So is it. We're looking for it completely. But we're not playing this for the after-smacket in the Nere campaign but we're in Sweden now. And we're sitting here in the middle. I think it's going to be good. Very good. Should we talk about what happened with Röven? Yes. We're really talking about Röven because it's been a long time since we've been doing it. When I went to the hospital and bought a house. It was also very good. It was good. I think we have to have Röven for this "Badricette". It was a simple Röven. And then we went to the campaign called Röven. And we talked about it as well. And we found out that Emily was the one who was in the middle. Emily and Johan. Oh yeah. öppnar upp det och tyckte att det var supergått. Jag tänkte att här har vi ett 100 kronor sviner ungefär som är extremt bra. Så jag gick en goglade på det. Då visar jag att det kostade runt 15 kronor på bolaget nu. Det var det vi nätts med fick ut av Johan Juryskog. Nästa podcast som släpps kommer bli med Johan Juryskog. Efter podcasten så fick jag en flaska vineta vanum. Den flaska dekateras, men bara liksom inte vänta på den. Den är mogen och dricka nu. Väldigt trevligt vin. Men vi fick ju dricka även idag till den goda sötbita. Precis. Jag har ett Fabia, ett amerikansk vin från. Tjugo en sina, Papalé. Måken blanding på kabinifrank och kabinens sammanhang. Det kan vi rekommendera, sammanhang, pengar och över. Vad har vi med oss här, Margueran? Nu fick vi alla fall breda på hälsten här. Jag kommer inte ihåg dig just nu. Han säger det på den. Han säger det på den, så det får du skriva upp. Men att Marguer är. Det är så att man fick svärra. Jävligt bra champagne. Ja. Och vi prouder en väldigt bra champagne i poten. Ja. Lagränderuell, fått en tolv. Som är en vingårdsproteknadskampan. Som är från vingården Lagränderuell i Abonni. Och jag tror att det produseras 2481 flasker. Jag vet att det är ju det. 100% i någon av. Det var en väldigt god. Väldigt god. Men hur ska man beskriva egentligen Marguer's husstil? Ja, väldigt ekad. Det är lite ekad, men de är unga om man köper. Det som man köper nu är ju ungt, tolv en tolv. En då senst känns det integrerat på ett bra sätt. Om vi jämförde med selloss som är också en hel del egakt. Så det känns inte som att det är fått integrera till ökningen. Nej, det är inte alltid slik att balansera ett. Men om Marguer känns det ganska balanserat nu på direkten. Jag har aldrig med. Men då kommer det säkert bli mycket. Det är mycket bättre absolut, men de är bra nu och drickande också. Ja, och vi köpte med oss en låda rossee, någon vittet, -sjöman tolv eller en trett. -Jag sker inte. Och även en låda utav din favoritkan fan. Kommer du att vara en hette? Det är väl din asser, och ser hur 22 luv är på ny? Stämmer. Men den ska vi vänta lite var. Där finns inte drickande poten för att den ligger i våran vi i källare som inte har hemma. Men om ni vill köpa Marguer's champagne så finns den på systembolag. Eller en finns på systembolaget. Och det är då abonnera i 2010 som rostar 492 kronor och har nummer 91-330. Och ska vi helt ärlig? Jag kan inte komma ihåg att jag dricka. Jag tror att jag har drakt en förråret. Men jag ska inte uttala mig om hur den är. Men säkerligen så är den trevlig. Jag har haft en marguer som jag har gjort. Men jag kan inte ha det dröm med till minna så att jag kommer på hur det smakar. -Omargivet, prisverk också. -Absolut. Vi pratade lite grann när vi satt och kökade middag om att vi hade fått ett nytt. Eller att vi hade fått brående. Och ska vi ha släppa det brående till? Det är faktiskt inte alkohol. Nej, det är inget champagnebrående. Vi har fått ett brående av dusskrämmel, duschprodukter eller vad ska vi kalla? Det är så skatt att ta en lång dusch när man har bra produkter. Ja, och vi älskar ju Richelsprodukter. Men idag behöver vi faktiskt inte på kigs. Ja. Du skulle köpa en. vad var det? En ögonbrinspänna. Ögonbronspänna, precis. Och jag har en speciellt intresserade utav den ögonbronspänna. Jag kallade lite grann på duschprodukter och då hade jag kicksit egna märke på 50 % rövatten. Så den kostade ju en tredje del av vad Richelsprodukter kostade. Så jag gall sa in för köpa en ögonbrinspänna. Den kom ut med duschprodukter. Och en ögonbronspänna. Och jag hade en ögonbronspänna. Jag hade en ögonbronspänna när man satt du fick betala också. Men det som jag kände är duschadmärnda produkterna. Det var att kostare är lite mer så erekvalitetare. Det var inte bra. Eller så är det Richels med jävligt bra. Men det kände inte inte roligt och duschadmärnda. Nej. Richelskri är trevliga. Och det är väldigt grann som alltingen betalar om lite mer pengar så får man mer kvalitet. Precis som kompan. Och det enda som jag kan se. Där man betalar mer pengar, men man kan få någonting som är relativt dåligt. Det är ekologiska produkter. Det är ett ekologiska hudkrämmor och ekologiska duschkrämmor och så vidare. Men ekologiska kampanet är bra. Om Margie är ekologisk och bidrar om vi ska. Han går ju hela vägen kan man säga. Ja men absolut. Då alla med. Men vi köper inte kicksprodukt igen. Nej. Tror att det kommer bli lika skant att duscha under sommaren. Du vet inte att det kommer bli. Tror jag tror att det är fann. Nu står jag. Jag tror inte det. När det är kallt ut och så är det skönt med rådursen. Ja men vad du vill skant att duscha även då sommaren. Fast en kall dusch istället. Ja du kan få ta kalladursen. Jag tar ett kalltglas kampanet som dusch är lite varmt och så. Okej. Blänger ju inte så. Men vi ska inte bli så lång röndiga. Vi kan väl sälja till grann vad som kommer skall. Jag har på shoppen, den ser ut med den. Den på shoppen har det delproduktet som ska filas på. Det kommer att komma in lite nya produkter så små det igång. Ja absolut. Tichurch kan filas på. Och alltingen till jag tar lite tid för att vi är nyda med tichmen som vi har. Men vi håller på skikar på att de ska bli ännu bättre. Precis. Jag tycker att de är bra men lite breda ner till. Jättebra fallet igen men som sagt lite brede modeller. Men säker så har vi mycket att ta nu. Kiker som vi fått in så det bara går in och beställa man vill ha en hand i kiker. I would rather drink champagne. Kiker. Från smart kik eller det är smart kik som är. Alltså producerar. Så det är bra fallet igen. Och sedan är det lite proninga på var också. Nästa proning som det finns plats eller nästa proning som. Det är en hel del prone som är förbågare. Jag ska inte skå ner den 2018, det är fjärde och så är jag någon vintert källat. Den är fullbokad. Tyvärr kan jag säga men det är väl rågligt att den är fullbokad. Vi prår 16 olika champagne i Harblint. Standet-kampan är från bolaget. För att se vilken champagne tycker vi är bäst när vi inte ser flaskan. Den så är det ingen hur roigna har kommit in till om jag. Nej. Det var mer förråret och vad bästa eller bästa champagne tror jag någon om. Den är inte så jävla. Den har haft du det att trevlig. Det är speciellt när man har fått stå lite i glaset här. Men efter det så kommer jag köra någon vintert challenge i Stockholm. Då kommer det vara på bistro krem. Blas jag om skrattar net. Den fjärde mig. Fjärde mig precis. Tiden jag tror att vi har på en 30. Ja, 18 eller 18 30. Och där har jag några fåtalplatser kvar. Så att vill ni gå på den så anmäler jag till marken ett kampansor i den progressen. Förutom 16 eller 20 champagne är det ingår det även en varm rätt. Precis. 16 glas champagne varm rätt för en tusenapp. Det känns ju prisvet. Kan du bli bättre? Nej. Sen követ liknande upplägg den 17 maj som heter rosévettel. Där vi pratar om tol olika rosévskampaner. Så två flyter, sex i varje flyt och även där har blind. Och jag tror att det kommer att kosta runt en tusenapp. Tol champagne här och varm rätt. Den kommer vara på Mr. Fränsch. Ni är det på Skepsbron. Ja, nummer någonting. Ni vet säkert vad Mr. Fränsch är för någonting. Sen blir det även när rosévbatteln är skåna. Och det är den andra juni. Där finns det ett fåtalplatser kvar. Och den kommer vara i kivik över på torret. Så att anmäler det där till marken ett kampansor i den progressen. Så den är även en drugpråning i någon kort. Ja, precis. Det är ett fåtalplatser kvar. Ja, det är ett fåtalplatser kvar. Nu har jag inte braskrum. Då skulle inte vara med på den. Det är en drugpråning. Jag får kolla på Facebook. Jag kommer att köra en drugpråning. Det blir den 27 april. Det är den 11 april på fridens plan 25. Ja. Där vi prår då 7 stycken olika bar med ändruv. De drugna som är tillåtna i kampan. De flesta tror att man bara får producera kampaner på chavoneipen och pinnemener. Exakt. Men det är fler drug som är tillåtna. Det är fyra till ändruver. Det är då Petit misler. Pinnogri. Pinnogri är precis stängda. Erbana. Den kostar då 600-50 kronor. Vi får man prova 7 olika kampaner. 7. - En intressant plan, kring det kommer du. - Ja, det tror jag också. - Du välkommer det. - Tack. - Jag väntar på din inbetalning. - Absolut det kommer. - Det är bra. Men vi ska väl inte bli för lång ränder med här. Folk har väl bättre för sig än att sitta och lyssna på oss. - Vi. - Piger till ebligt. Vi avslutar över sig över skola. - Får. [Musik]