Once upon a time when machinery was not used for the wine making process…(Chronicles of time…)
Because of the history left behind from one of my aunts, let me take you back into another time.
Tribute to my father
Pioneer in business. In the late 50’s / 60’s at a time when most of the wine growers sold by traditional trade all of their wine in bulk, that is to say in barrels, my parents decided to produce their wines and to bottle them.
First, with a part of the harvest and then quickly all of the Domaine’s production.
The first vintage was bottled in 1955, with a “tireuse à 2 becs”, evening after evening, barrel after barrel, the first bottles stayed in the cellar.
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My mother and my father designed and chose the labelling. It was the beginning of the marketing business. From then on, they started travelling to Switzerland, Belgium and to the Nordic countries in order to present their wines to traders, importers and restaurateurs, in the aim to do direct trade and open new customer relationships.
They easily integrated into the “distribution market” and earned exclusivity on certain markets.
My father was always ahead to his time and worked in order to achieve his dreams.
At the same time, naturally open and warm, along with my mother, they started to welcome their clients at their property. The clients tastes are welcomed as if they were long-time friends.
My parents were proud of their wine business and because of this they wanted their clients to learn, appreciate and understand more about their products.
This is when many tourists came to Burgundy for a weekend.
At this time everyone’s passion and taste grew more and more for the wine region.
My father always anxious to do well… to improve…was part of a group where they had discussions about the vine plants, the clones, plantation methods and their future, and about the future machinery, etc…
With other professional wine growers, they divided their opinions and each one
gave their own advise on how to improve.
Wine and cuisine go together, because of this it was obvious that they meet famous restaurateurs as Troigros, Bocuse, Girardet…and strike up a good partnership.
Amazing how the passion for a profession has so many facets.
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TODAY
My philosophy relies on all this research, with there more the hugely worry in respecting the soil and the environment.
- Our soil and earth are precious and have to be protecte
- You will our wines all around the world
But every place is unique, where the roots grow down as far as 5 metres further and further into the earth, where the minerals from the soil are draw down…and this restore the grapes.
Here you have the exclusive identity of each type of vine, of each plant from the region from the grapes are issued.
Today, great wines are known worlwide and have became more and more popular.
The clients are interested, taste, compare.
Wine is now “The Art Of Life”.
Delicious wines are produced all over the world. They are drunk and appreciated in different ways, at different times of the year.
The “Pinot Noir” is the most delicate vine in the world, the most sensitive to the oxidation, the most difficult to adapt and implant in the ground.
Burgundy, for centuries gives him its ground to cradle in. It is here that the “Pinot Noir” expresses all its shades : Finesse and bouquet (flavour), with suppleness, strength and harmony, each appellation is complexed.
The wines reach their peak after some years and develop tinges of evolutional aromas. Primary aromas in their youth, then secondary and tertiary at the end of the wine’s life.
From flowers and red fruits, the aromas become blackberry fruits (prunes) with a touch of sweetness, sometimes spicy and also musky, mingled with mushroom scents.
At its ultimate development, the wine can develop an iodised smell, close to the “Eau de Cologne”, sometimes even a flavour of pharmacy with an amber-yellow colour, sediment…
The challenge these last years consists in revealing the primary tastes of blackberry fruits.
The wines nowadays, are tasted, compared, appreciated earlier and earlier.
The vinification allows us to adapt to those changes because these types of vine have a lot of potential.
And we present a sensational range of “bouquet”. Emanation, nectar, quintessence.
