When I joined the family business in 2000, my father had already converted the vineyard to organic growing methods two years previously. We do not push the other partners to do the same thing, although we some-times tease each other about it. Some people already work on their soils and if they express the need, we will be here to help them when the time comes. Each person must be able to work as he wishes; the most im-portant thing is to share the same love of one’s terroir.
What did we expect from the members of the team at Clairmont? That they give us a good shake up; this was something we strongly requested and we can now say it is mission accomplished! The employees like the wine and are really committed to the organisation. We understand one another and each person makes his contribution. We have all gained confidence.
At Clairmont, everything is well-structured and organised. So this means I can devote time to my own vine-yard. During the winemaking, I spend my Sundays at the cellar to monitor the wines’ progress and this is the real advantage of being a small structure, we can be involved with every aspect of wine!
Working in a winery of 2 700 hectares was a wonderful experience. Once I came back to France, everything was clearer for me, my ambitions, my view of wine, my terroir and I was also lucky enough to meet my wife… While I was there, I understood what makes France unique. In the New World, wine is technological, it’s a business, but here in France wine is a whole entity!
By setting off to see what other wines were like, their labels, how they were sold, we became aware of the position we could quite rightfully have.