Your wines have been gaining popularity in the past 5 years, what’s the main reason for their success?
I’ve never allowed myself to follow fashionable trends or working methods for their own sake. I remain true to my own philosophy and I never cut corners.
How is your wine different from other producers?
My wines are up there with the few who manage to produce elegant wines, which, at the same time, express the true spirit of the land or terroir.
What three words would describe your wines?
Finesse, elegance, complexity.
Which wine are you most proud of?
Les Boissières, because, until it came along, I was convinced it wasn’t possible to make a great wine based on the Grenache grape.
What is your proudest achievement?
Having decided to give up the comfort and security of an engineering career in order to set up as a winemaker on my own.
Do you feel like you’re at the top of your game?
I think I’ve probably achieved all my ambitions. I do however hope that in the future I will never sit on my laurels, or take short cuts.
Which of your wines would you drink with Thai food?
Without a doubt the fruity Rosé Trémier, which sets off light spices delightfully. My second choice would be the Merle aux Alouettes, which will not overpower Thai food’s subtle, complex flavours.
