Cantillon La Corvée - Revision history

Gaël: /* Side Notes */

2025-08-24T12:16:53Z

Side Notes

← Older revision		Revision as of 12:16, 24 August 2025
Line 10:		Line 10:

	The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.		The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.

			The name La Corvée comes from a premium plot of vinyard on the outskirts of Arbois located right under "La tour de Curon", which is a famous plot owned by Stéphane Tissot - who ships to the brewery both the grapes for this cuvée as well as the barrels used for La Vin est Belge. The tower standing on this plot is displayed on the latest label created by the artist Ammo for La Corvée.

	==Bottle Log==		==Bottle Log==

Gaël: /* Side Notes */

2025-08-24T12:09:38Z

Side Notes

← Older revision		Revision as of 12:09, 24 August 2025
Line 7:		Line 7:
	== Side Notes ==		== Side Notes ==

	The Jura varietals Trousseau and Poulsard are both light red grapes (~~specially~~ the latter, which has a very thin skin releasing ~~almost~~ no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).		The Jura varietals Trousseau and Poulsard are both light red grapes (especially the latter, which has a very thin skin releasing virtually no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).

	The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both ~~the~~ grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.		The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.

	==Bottle Log==		==Bottle Log==

Gaël: /* Bottle Log */

2025-08-24T12:06:09Z

Bottle Log

← Older revision		Revision as of 12:06, 24 August 2025
Line 25:		Line 25:
	! Label / Notes		! Label / Notes
	\|-		\|-
	\|03/24/2022\|\|Season 21/22\|\|750 mL\|\|Not sold to go at the brewery, available at select stores\|\|		\|03/24/2022\|\|Season 21/22\|\|750 mL\|\|Not sold to go at the brewery, available at select stores
	\|-		\|-
	\|01/12/2023\|\|Season 22/23\|\|750 mL\|\|Not sold to go at the brewery, available at select stores\|\|		\|01/12/2023\|\|Season 22/23\|\|750 mL\|\|Not sold to go at the brewery, available at select stores
	\|-		\|-
	\|11/07/2024\|\|Season 23/24\|\|750 mL\|\|~~Not available yet\|\|~~		\|11/07/2024\|\|Season 23/24\|\|750 mL\|\|Sold to-go (1/pp) at the brewey, 250 bottles total
	\|-		\|-
	\|}		\|}
	</center>		</center>

Matthew: /* Bottle Log */

2025-06-25T17:30:53Z

Bottle Log

← Older revision		Revision as of 17:30, 25 June 2025
Line 14:		Line 14:

	<center>		<center>
	{\| class="wikitable" border="1" style="text-align: center; "
			{\| class="mw-collapsible mw-collapsed wikitable" border="1" style="text-align: center; "
			\|+ Bottle Log
	\|-		\|-

	! Bottle date		! Bottle date
	(mm/dd/yyyy)		(mm/dd/yyyy)

Matthew: /* Side Notes */

2025-06-25T17:30:37Z

Side Notes

← Older revision		Revision as of 17:30, 25 June 2025
Line 9:		Line 9:
	The Jura varietals Trousseau and Poulsard are both light red grapes (specially the latter, which has a very thin skin releasing almost no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).		The Jura varietals Trousseau and Poulsard are both light red grapes (specially the latter, which has a very thin skin releasing almost no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).

	The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both the grapes on lambic together. In both cases, 350 to 400 g / L of grape pomace was used, with a majority of Trousseau.		The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both the grapes on lambic together. In both cases, 350 - 400 g/L of grape pomace was used, with a majority of Trousseau.

	==Bottle Log==		==Bottle Log==

Matthew: /* Bottle Log */

2025-02-15T23:36:27Z

Bottle Log

← Older revision		Revision as of 23:36, 15 February 2025
Line 22:		Line 22:
	! Label / Notes		! Label / Notes
	\|-		\|-
	\|03/24/2022\|\|Season 21/22\|\|750 mL\|\|Not sold to-go at the brewery, available at select stores\|\|		\|03/24/2022\|\|Season 21/22\|\|750 mL\|\|Not sold to go at the brewery, available at select stores\|\|
	\|-		\|-
	\|01/12/2023\|\|Season 22/23\|\|750 mL\|\|Not sold to-go at the brewery, available at select stores\|\|		\|01/12/2023\|\|Season 22/23\|\|750 mL\|\|Not sold to go at the brewery, available at select stores\|\|
	\|-		\|-
	\|11/07/2024\|\|Season 23/24\|\|750 mL\|\|Not available yet\|\|		\|11/07/2024\|\|Season 23/24\|\|750 mL\|\|Not available yet\|\|

Matthew: /* Bottle Log */

2025-02-15T23:33:15Z

Bottle Log

← Older revision		Revision as of 23:33, 15 February 2025
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	! Bottle Size		! Bottle Size
	! Label / Notes		! Label / Notes
	~~! Picture~~
	\|-		\|-
	\|03/24/2022\|\|Season 21/22\|\|750 mL\|\|Not sold to-go at the brewery, available at select stores\|\|~~N/A~~		\|03/24/2022\|\|Season 21/22\|\|750 mL\|\|Not sold to-go at the brewery, available at select stores\|\|
	\|-		\|-
	\|01/12/2023\|\|Season 22/23\|\|750 mL\|\|Not sold to-go at the brewery, available at select stores\|\|~~N/A]~~		\|01/12/2023\|\|Season 22/23\|\|750 mL\|\|Not sold to-go at the brewery, available at select stores\|\|
	\|-		\|-
	\|11/07/2024\|\|Season 23/24\|\|750 mL\|\|Not available yet\|\|~~N/A]~~		\|11/07/2024\|\|Season 23/24\|\|750 mL\|\|Not available yet\|\|
	\|-		\|-
	\|}		\|}
	</center>		</center>

Matthew: /* Description */

2025-02-15T23:32:40Z

Description

← Older revision		Revision as of 23:32, 15 February 2025
Line 3:		Line 3:
	__NOTOC__		__NOTOC__
	==Description==		==Description==
	La Corvée is a ~~two~~-year-old lambic macerated on grape pomace from the Poulsard and Trousseau varieties, sourced at [http://www.stephane-tissot.com//Domaine Stéphane Tissot] in the Jura region of France. Before being sent to Cantillon, the grapes were used for a wine that spent 3 months macerating on skins in amphorae.		La Corvée is a 2-year-old lambic macerated on grape pomace from the Poulsard and Trousseau varieties, sourced at [http://www.stephane-tissot.com//Domaine Stéphane Tissot] in the Jura region of France. Before being sent to Cantillon, the grapes were used for a wine that spent 3 months macerating on skins in amphorae.

	== Side Notes ==		== Side Notes ==

Gaël at 12:34, 13 February 2025

2025-02-13T12:34:20Z

← Older revision		Revision as of 12:34, 13 February 2025
Line 3:		Line 3:
	__NOTOC__		__NOTOC__
	==Description==		==Description==
	La Corvée is a two-year-old lambic macerated on grape ~~must~~ from the Poulsard and Trousseau varieties, sourced at [http://www.stephane-tissot.com//Domaine Stéphane Tissot] in the Jura region of France. Before being sent to Cantillon, the grapes were used for a wine that spent 3 months macerating on skins in amphorae.		La Corvée is a two-year-old lambic macerated on grape pomace from the Poulsard and Trousseau varieties, sourced at [http://www.stephane-tissot.com//Domaine Stéphane Tissot] in the Jura region of France. Before being sent to Cantillon, the grapes were used for a wine that spent 3 months macerating on skins in amphorae.

			== Side Notes ==

			The Jura varietals Trousseau and Poulsard are both light red grapes (specially the latter, which has a very thin skin releasing almost no tannins, giving a result slightly reminiscent of "rosé wine", which it isn't).

			The first batch of La Corvée was blended from lambic aged separately on Poulsard and Trousseau. The following blends were made by macerating both the grapes on lambic together. In both cases, 350 to 400 g / L of grape pomace was used, with a majority of Trousseau.

	==Bottle Log==		==Bottle Log==
Line 20:		Line 26:
	\|-		\|-
	\|01/12/2023\|\|Season 22/23\|\|750 mL\|\|Not sold to-go at the brewery, available at select stores\|\|N/A]		\|01/12/2023\|\|Season 22/23\|\|750 mL\|\|Not sold to-go at the brewery, available at select stores\|\|N/A]
			\|-
			\|11/07/2024\|\|Season 23/24\|\|750 mL\|\|Not available yet\|\|N/A]
	\|-		\|-
	\|}		\|}
	</center>		</center>

Gaël: /* Description */

2025-02-13T12:29:06Z

Description

← Older revision		Revision as of 12:29, 13 February 2025
Line 3:		Line 3:
	__NOTOC__		__NOTOC__
	==Description==		==Description==
	La Corvée is a two-year-old lambic macerated ~~in amphorae for 3 months~~. ~~This product is a collaboration between~~ Domaine Stéphane Tissot ~~and Cantillon. Blend of grape pommace from~~ the Jura ~~varietals Trousseau and Poulsard (both light red grapes~~, ~~especially~~ the ~~latter, which has~~ a ~~very thin skin releasing almost no tannins, giving a result slightly reminiscent of "rosé~~ wine~~", which it isn't)~~.		La Corvée is a two-year-old lambic macerated on grape must from the Poulsard and Trousseau varieties, sourced at [http://www.stephane-tissot.com//Domaine Stéphane Tissot] in the Jura region of France. Before being sent to Cantillon, the grapes were used for a wine that spent 3 months macerating on skins in amphorae.

	==Bottle Log==		==Bottle Log==