Arthur Fevre

There are people in this world who are gifted. People who, as soon as they touch something, magnify it. Arthur Fèvre 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. Then 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 natural wine. He then left for Chile where with a friend he vinified his first vintage in the Maule Valley at the foot of the Andes Mountains. He works with Grenache noirs, Carignan and Païs, a grape variety endemic to Chile. On his return to France he will spend the season at Domaine de l'Astré 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 merchant: he produced 5 vintages at that time, all without any inputs. And the magic and the talent continue to work... For the 2022 vintage it is in the heart of Béarn, his childhood region, that he will vinify Gros and Petit Manseng and this time it is at Antoine Arraou (Château Lafitte ) that he will be able to vinify. He always keeps the same framework: he only works with grapes that are at least organic and produced by local winegrowers. For the 2023 vintage, he finally vinifies his first vintage, at home, in Orthez, 45 minutes east of Pau. This time, the Manseng will be added Colombard, Syrah, Merlot and Cabernet Sauvignon, Muscadelle and Sauvignon gris. All the grape varieties come either from Béarn, Dordogne or Gers. They are vinified in terracotta or sandstone amphorae and in stainless steel vats, and of course always without any inputs. Today Arthur offers us a range of red and white wines, maceration whites and a natural sparkling 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.