Estate consulting

Before advising, one must listen. One must listen to the needs and objectives, but more importantly one must listen to emotions and feelings. A winemaker has unique perceptions which always hold meaning. One must be able to receive, interpret and assimilate them in order to integrate our external view and specialist perspective, to find leverage points to go forward together. At this stage, interaction is fundamental, through tasting of wines from the domain, the region, and from elsewhere. Tasting and interacting to better understand each others’ perceptions and vocabulary. Communication is essential but understanding is even better.

A balanced vine, without deficiencies, able to provide itself with the necessary energy and nutrients in the soil results in a plant that is better able to naturally defend itself and wines that optimally express their terroir. Vine nutrition through healthy soil, with special attention paid to its organic components, should be viewed as the basis for preventative enology. For example, a discrepancy between the grapes’ physiological and aromatic maturity should firstly be addressed in the vineyard by investigating the soil/vine exchanges at different stages of growth.

Like fruits picked and eaten from the tree, they are selected when their flavours are fully ripe, when the balance between aromas, acids and sugars is optimal. Cherries are a perfect example of this concept of balance and precision.
Tasting the grapes in each block is an essential step in deciding the ideal time for harvesting. The changing aromas, the balance of flavours, and the quality of the skins and the seeds can be discerned to give an impression of the terroir and vintage. This can help to confirm the practices carried out on the vines and what should be done in the next few years. It can also help to decide on what should be done in the winery, how to work the grapes during the vinifications, and what blend they might end up in.

The wine’s potential resides entirely within the grapes. Once they are harvested, it is just a question of getting the best out of them. Block by block, the wines are made according to the desired outcome. There are many ways to meet the currently changing market and the consumer’s expectations for natural wines: winemaking without sulfites, limiting inputs, expressing and respecting the fruit, whilst always seeking balance, precision and terroir expression.

Maturation for wine, like for cheese or a fine cut of beef, is the step where the potential can be elevated, the perceptions refined, the edges smoothed, adding complexity and bringing out the fruit. After the fermentations, the wine is like a rough diamond. We can give it its sparkle and finesse through maturation.