Winemaker Wednesday: Domaine de l’Epineau
Tell us about your property (how long it has been in your family, how long you have been making wine there, the size, any growing philosophy you might have):
Working for years for a winemaker in the Centre Loire gave me a taste and a passion for this work. I created my own domaine in 2004 in my own image: simple and on a human scale. I acquired parcels on different terroirs, most of which I am replanting. I feel very strongly about working the soil with the aim of expressing terroir and of producing wine sustainably, with respect for the environment
Today, I have five hectares in Coteaux du Giennois (red, white and rosé) and one hectare in Pouilly-Fumé. I would like to make my wines known outside of France and to contribute to the development of these appellations.
I love to contemplate how bare land has been cultivated, how grape juice become wine. That how one comes to prize one’s craft and love one’s work
If you do not come from a winemaking background, how did you come to the wine business?
I was born in a wine region, and although my own family were farmers, I knew lots of people in the world of wine. I need to be creative, to transform and shape things from the vineyard to the making the wine, all the way to selling the it. Now that’s interesting work!
What is your favorite vintage and cuvee from your own property and why?
I don’t have older vintages yet. Nevertheless, it is with pleasure and a certain pride that I taste my Coteaux du Giennois Rouge from 2005 and 2006, because they were my first two vintages and they were very successful.
When you are not drinking your own wines, what are you drinking? What other wines, beers, etc. do you enjoy?
Being curious about everything, I love discovering regional products, so whenever I travel, I shop. When I attend events, I exchange with colleagues. I still have lots to learn in the world of wine, but I am also very fond of beer. As I have said, I am curious.
What is your favorite food and what wine would you pair it with?
I like simple foods that let show the true flavors of their ingredients. Why not a ribeye with a Croze Hermitage!
Friday Fact: Naïve art
Best Press- “Drink more Chenin Blanc”
Jay McInerney of The Wall Street Journal listed his 10 wine resolutions for the new year, one of which included drinking more Chenin Blanc.
“4. Drink more Chenin Blanc. Chenin from the Loire is one of the world’s least appreciated wines. (More on this subject next month.) If I experience a personal financial crisis, I will change this resolution to: Drink more Muscadet. Another Loire white, Muscadet is the best white wine value in the world.”
- Here’s to a Very Good Year: 10 Wine Resolutions, by Jay McInerney
View full article here: http://online.wsj.com/article/SB10001424052970203479104577124794039167850.html?mod=djemonwine_t
Winemaker Wednesday: Eric Louis
Tell us about your property (how long it has been in your family, how long you have been making wine there, the size, any growing philosophy you might have):
Settled on the land of Thauvenay for several generations, our family has always worked these generous soils. Heir to a strong tradition of quality, Eric now relies on modern production implements to create a wine typical of its appellation, yet very individual.
This search for quality finds its complete expression through the different tasks linked to the vineyards and the wine: limitation of vine yields, grass-growing in-between the vines, consideration of the lunar calendar, treading of red wines with feet, close following of each plot through a data management system to guarantee the integrity and traceability of the overall production. This care for perfection can be found again in the relationship established with customers, thanks to a flexible and professional team.
What is your favorite vintage and cuvee from your own property and why?
Our 2009 Cuvee Pauline Sancerre white. This wine is made in acacia barrels and the packaging is very prestigious with a glass cork called Vino-lock. This Sancerre is unlike any other! It has beautiful concentration and aromatic complexity.
When you are not drinking your own wines, what are you drinking? What other wines, beers, etc. do you enjoy?
Mainly french wines and beers.