ALLANTE & BOULANGER ALLOCATION 🧀

Source note: This post is adapted from Parched's October 16, 2026 newsletter

Hey,

Sorry for a Friday email. It can only mean very good things! A delightful allocation from Allante & Boulanger is now live.

I've actually never given these a proper write-up, as the feverish demand means it's not required and they usually sell out instantly. I will do so now, as we have our largest stockpile to date. If you don't wanna miss out, please see here now for the full range whilst I ramble…

Firstly, these are in packs to stop them going to people on the secondary market for inflated markups. Look at what Hedonism was selling previous vintages for. YIKES. This means we can price these fairly, and show love to some producers that don't carry the same levels of hype despite working tirelessly in the vineyards like A&B do. As some of you will know, I can be generous and nice with the mystery bottles, and I will also take any requests into account too! If you’re nice, I’ll be nicer. Just leave a note at the checkout.

So what's the deal? Well, Christian Boulanger spent over 15 years at Domaine Labet. He's family at this point. I met him alongside Charline Labet at the Butcher of Paris (sending my love) last year and can confirm this. They even gave me a glass of something nice whilst they sank through more bottles than I can count on one hand.

Christian, alongside Mathieu Allante (another Labet alumnus), have now spent over a decade patiently gathering small parcels in the Sud-Revermont, leasing, buying and reviving old forgotten vineyards. These plots are studded across famed lieux-dits: La Chèvre, La Bardette, Les Varrons, Pataratte, Sous Poids and Chané, plus two plots in the village of Maynal (on the way from Rotalier to Gizia), including one taken over from Ganevat. In Gizia, at 300 to 450m, the duo have accomplished an impressive feat of clearing abandoned plots from the encroaching forest and planting every Jura variety, plus Pineau d'Aunis and Mondeuse. Here things are more wild but incredibly stunning, ringed by a backdrop of dramatic cliffs. They farm inspired by Fukuoka, and vineyards are teeming with life.

They have two cellars. Christian's in Rotalier and Mathieu's in Digna, in the basement of an old parish house. The approach is very hands-off. Whole-bunch pressed whites, hand-destemmed reds. An old Vaslin press, which they use to get two pressings "to extract yeast and the entire message from the skins", then slow fermentation and long ageing in old wood. No fining, no filtration, and bottling 'à la chèvre' (gravity-fed by hand). No sulphur ever.

Their day jobs paid the bills for years, so there were no banks and no compromises. The wines are additive-free and as pure as they come. They have no social media, no marketing, rarely attend fairs and their flip phones often go unanswered. Old-school vignerons, making old scool wines. Quantities are as always tiny. First come, first served.