Each wine resembles its creator

My wine philosophy is simple: "the best wines are made with the best grapes and nature needs to be left to express itself. " I often compare the work of a winemaker with that of a chef in his kitchen and restaurant. He cannot leave anything to chance, everything is important down to the smallest detail. The quality of the product, savoir-faire, the experience, the inspiration, the quality of the equipment as well as presentation and a warm reception are essential; once all these elements are put together, the meal is successful.

The Art of Wine Production

The same applies to the production of a great wine; everything starts with the selection of the soil that nourishes the vine. A good terroir must be well oriented towards the sun but not excessively in warm regions; it must be drained to evacuate the excess of humidity if the rain is too heavy, but must also contain sufficient clay to retain the water that will nourish the vine if the summer is too dry.

Not anything can be planted anywhere for example, a good terroir for Chardonnay will be less interesting for Cabernet Sauvignon. Each grape variety produces the best results when the terroir is suitable; climate is a determining factor. It is important to play with orientation, and altitude. Excess heat will produce heavy and unbalanced wines; excess cold will produce thin and aggressive wines.

Wine producer's vineyard work

Work in the vineyard is on going dedication: the trimming will determine the quantity produced, it must be adjusted to the style of wine that is required; if the grape quantity is excessive, the fruit will lack in character. The quantity of grape, must be balanced with the individual strength of each vine. The grapes must be spaced out to allow good ventilation which will prevent rot, if the autumn is humid. The date of harvest is a delicate matter; a perfectly ripe grape must be picked in moderation, as flavours are fragile.

The work of the winemaker begins when the grapes are brought to the wine press; his role will be to let the natural qualities acquired in the vineyard express themselves. It is a work of modesty and humility; he cannot force nature but rather listen to it. Respect for the grape through a soft pressing, a slow settling to separate the larger solid matter, fermentation under temperature control to render the appropriateness of the flavours.
There are never too many flavours in a young wine.

Creating a collection wine

Vinification must fit each type of grape varietal and style required, all in stainless steel tank to preserve the fruit flavours or delicate oaking that will bring the quantity of oxygen required. It is a matter of experience and personal style. Careful bottling will complete this intense work.
It takes two years to produce a wine: one year in the vineyard and one year in the cellar; experience and constant attention will make the difference between a good wine and a great wine.