Arthur Fèvre

Cabernet franc, petit and gros manseng, all made by Arthur Fèvre: we say yes. Before landing in Orthez (near Pau), Arthur could count on great names to make his first vintages, such as Domaine de l'Astré and Château Lafitte. Arthur Fèvre works without inputs to draw the best from the terroirs and the grapes. A (great) talent to follow very closely!

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The wines of Arthur Fèvre

The story of Arthur Fèvre

Arthur Fèvre hasn't always been a winemaker. Before turning to wine he was a pastry chef, a craft of precision and sensitivity that you find today in his cuvées. He prepared his career change alongside great names of natural wine, such as Domaine de l'Astré and Château Lafitte, where he made his first vintages. He then settled in Orthez, near Pau, in Béarn, in the heart of south-west France. Arthur works the region's grapes there, petit and gros manseng, colombard, as well as cabernet franc, with as natural an approach as possible. In the cellar he works without inputs, to draw the best from the terroirs and the grapes. His wines have real gourmandise, perhaps inherited from his pastry past, but also plenty of freshness and balance. A (great) talent of the south-west, to follow very closely.

The cuvées of Arthur Fèvre

Canopée is a successful blend of manseng and colombard that sums up Arthur's style. Manseng brings aromatics, texture and gourmandise, while colombard brings freshness and sapidity. The result is a lovely balance, making the wine as suited to aperitif as to the table, and pleasing fans of lively, taut wines as much as lovers of rich, gourmand ones. It goes very well with south-west cooking, poultry, fish in sauce or Pyrenean cheeses. In red, Arthur also works cabernet franc, for fruity, digestible wines. Cuvées made in small quantities that sell fast: when they arrive with us, don't wait.