{"title":"Arthur Fevre","description":"\u003ch2\u003eAn extraordinary career, from pastry to natural wine\u003c\/h2\u003e\n\u003ch3\u003eThe talent of a prodigy\u003c\/h3\u003e\n\u003cp\u003eThere are people in this world who are gifted. People who, as soon as they touch something, magnify it. \u003cstrong\u003eArthur Fèvre\u003c\/strong\u003e is one of them. At the age of 21, in 2011, he obtained the title of French dessert champion (the youngest since 1974). Then followed a career that would take him into the kitchens of palaces until his position as pastry chef at Gordon Ramsay's Pressoir d'Argent at the InterContinental Grand Hotel in Bordeaux as well as Bordeaux Gordon Ramsay, the palace's brasserie. At that moment it is the pastry that Arthur magnifies.\u003c\/p\u003e\n\u003ch2\u003eThe big change: from cooking to grapes\u003c\/h2\u003e\n\u003ch3\u003eA first vintage in Chile\u003c\/h3\u003e\n\u003cp\u003eThen comes 2019 and with it the time for big decisions. Arthur decides to stop and leave the world of pastry to enter the world of \u003cstrong\u003enatural wine.\u003c\/strong\u003e He then left for \u003cstrong\u003eChile\u003c\/strong\u003e where with a friend he vinified his first vintage in the Maule Valley at the foot of the Andes Mountains. He works with \u003cstrong\u003eGrenache noirs, Carignan\u003c\/strong\u003e and \u003cstrong\u003ePaïs,\u003c\/strong\u003e a grape variety endemic to Chile.\u003c\/p\u003e\n\u003ch3\u003eReturn to France and first vintages\u003c\/h3\u003e\n\u003cp\u003eOn his return to France he will spend the season at \u003cstrong\u003eDomaine de l'Astré\u003c\/strong\u003e where he will be able to deepen his knowledge with Aude and Sylvain. In parallel with his work in this field, he produced his first French vintage with the role of \u003cstrong\u003emerchant:\u003c\/strong\u003e he produced \u003cstrong\u003e5 vintages\u003c\/strong\u003e at that time, all \u003cstrong\u003ewithout any inputs.\u003c\/strong\u003e And the magic and the talent continue to work...\u003c\/p\u003e\n\u003ch2\u003eBéarn as a base, experimentation as a driving force\u003c\/h2\u003e\n\u003ch3\u003eGrapes from the South-West, vinified with sensitivity\u003c\/h3\u003e\n\u003cp\u003eFor the 2022 vintage it is in the heart of Béarn, his childhood region, that he will vinify \u003cstrong\u003eGros\u003c\/strong\u003e and \u003cstrong\u003ePetit Manseng\u003c\/strong\u003e and this time it is at \u003cstrong\u003eAntoine Arraou\u003c\/strong\u003e \u003cspan data-mce-fragment=\"1\"\u003e(\u003c\/span\u003e\u003ca title=\"Chateau Lafitte\" href=\"https:\/\/mireehaute.com\/collections\/chateau-lafitte\" data-mce-href=\"https:\/\/mireehaute.com\/collections\/chateau-lafitte\" data-mce-fragment=\"1\" target=\"_blank\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eChâteau Lafitte\u003c\/strong\u003e\u003c\/a\u003e) that he will be able to vinify. He always keeps the same framework: he only works with grapes that are at least \u003cstrong\u003eorganic\u003c\/strong\u003e and produced by local winegrowers.\u003c\/p\u003e\n\u003ch3\u003eA cellar in Orthez to reveal the potential of the South-West\u003c\/h3\u003e\n\u003cp\u003eFor the 2023 vintage, he finally vinifies his first vintage, at home, in Orthez, 45 minutes east of Pau. This time, the \u003cstrong\u003eManseng\u003c\/strong\u003e will be added \u003cstrong\u003eColombard, Syrah, Merlot\u003c\/strong\u003e and \u003cstrong\u003eCabernet Sauvignon, Muscadelle\u003c\/strong\u003e and \u003cstrong\u003eSauvignon gris.\u003c\/strong\u003e All the grape varieties come either from Béarn, Dordogne or Gers. They are vinified in \u003cstrong\u003eterracotta\u003c\/strong\u003e or \u003cstrong\u003esandstone amphorae\u003c\/strong\u003e and in stainless \u003cstrong\u003esteel vats,\u003c\/strong\u003e and of course always without any inputs.\u003c\/p\u003e\n\u003ch3\u003eA free, sensorial and inspired range\u003c\/h3\u003e\n\u003cp\u003eToday Arthur offers us a range of \u003cstrong\u003ered and white wines\u003c\/strong\u003e, \u003cstrong\u003emaceration whites\u003c\/strong\u003e and a \u003cstrong\u003enatural sparkling\u003c\/strong\u003e wine. He likes to experiment with things, seek to understand and then magnify his juices. There is no doubt: Arthur Fevre is one of those people, those who are gifted.\u003c\/p\u003e","products":[],"url":"https:\/\/mireehaute.com\/en\/collections\/arthur-fevre.oembed","provider":"Marée Haute","version":"1.0","type":"link"}