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About the Winery:
I didn't plan on becoming a winemaker. I have no formal training as a winemaker or viticulturist, nor have i worked around the world at famous Domains. I studied Geology at University and my first love was always cooking. Then came wine.
It was always a passionate interest, but i never really got a sense of place and season and personality like i did with food. I grew my own food, i cooked for my family, it felt real. Wine didn't back then. I wasn't asking the right questions. Then i had dinner at Garagiste in 2010. That place changed things for me. I had a D'Meuer Pinot, Occhipinti SP68 and Phillippe Bornard Savaginin alongside some of the most creative and focused regional food i'd ever experienced and started seeing things a little clearer! These wines were vivid and textural and exciting. My focus changed after that dinner.
I wanted to learn more. I wanted to make wine like this.