Antoine Couly

Bugey - Auvergne-Rhône-Alpes, FR

Antoine didn’t come into wine through school or family—he stumbled into it through friends in the rural rave scene. A harvest gig at Domaine Labet turned into something longer-lasting: a friendship with Mathieu Allante and Christian Boulanger, who later helped him track down a few parcels of Gamay (all on limestone!) around Chenavel, Jujurieux, and Mérignat, tucked into the hills of Bugey.

Bugey itself sits in a kind of quiet crossroad—just south of the Jura, wedged between Beaujolais to the west and the first alpine climbs of the Haute-Savoie to the east. It’s a region that still feels under-vined in parts: steep, dramatic, and raw, with a mix of varieties—Gamay, Poulsard, Mondeuse, Chardonnay, Jacquère—that speak to its liminal identity. But it’s also become a place to watch, especially for growers working with focus and restraint.

Antoine’s work reflects both the place and his proximity to the Jura—philosophically and practically. He vinifies by parcel, de-stemming only part of the fruit depending on whether or not he has the time (he never has the time), and co-macerates whole bunches and destemmed berries in long, gentle infusions. Everything is aged in wood—mostly 600L demi-muids, many of which come directly from Labet—typically for at least a year.

The wines have clarity and depth. They carry the freshness and acidity you’d expect from alpine fruit, but with a quiet complexity and structure that feels anchored—likely thanks to the limestone soils and extended aging. They're thoughtful, precise wines that speak clearly of both time and terrain.