I believe that most of my wines represent my origins, my life experiences, my personality and my belief in winemaking.
My family produces Muscadet in the Loire Valley, France. This vibrant wine is always on my mind when making whites. As a result, I like to feel some acidity on most of my blends. It’s helped the wine keep its freshness and lifts up the fruit as well as extends the mouth feel.
My style of red wine comes from my experience in Bordeaux and Australia. I strive for fruity reds with a deep color as well as round and rich tannins. I barrel age red and white wines according to the vintage and its potential. In any case, I do not try to overpower the fruit of wines. To achieve the aging that suit the wine, I select oak from France, Hungary and America. I also used lees aging, Malolactic fermentation, and different techniques of maceration and yeast strains to create several nuances into the wines.
Ultimately, I want the taster to go back to my wines and find at each new sip another layer of complexity and aromas. A good wine in my opinion arouses curiosity by its originality, respectfulness of the fruit, balance, texture, and must express to its best the vineyard site and the work of the grower.