Winemaking Philosophy
When I first began making wine, I was seduced by the notion that the vigneron (grape cultivator/winemaker) was at the service of nature, which meant my goal was not to intervene or ‘contaminate’ the true expression of our terroir. I quickly realized, however, that I was wrong. The vineyard will always require care and management and the grapes will not turn themselves into wine. It was then that I realized the significance of the ‘human’ element of terroir, specifically the interaction that exists between the vigneron and all the other natural elements that make up the unique place where vines are grown and wine is made.
While I still believe that an authentic wine is primarily made in the vineyard, I have also come to value work in the cellar, as it is there where the intersection of nature and humans truly occur, shaping the unique character and profile of wines. As for my role, winemaking is both an art and a science, so I continue to build my skills while also leaving space for my intuition, experimentation, and creativity. It is through this partnership, between the natural environment and I, that I hope to create wines that are genuine, honest, alive, and soulful.
