Winery Profiles

Bouzy has been Grand Cru since the classification was created. We simply try not to waste that privilege.

Everyone uses Meunier. We believe in it.

Mourvèdre at altitude is a different animal. It takes longer to ripen, longer to open, and longer to reveal what it truly is — but what it reveals is worth every year of waiting.

The Rhône does not need to be improved. It needs to be understood — and then left alone.

The vine must suffer a little to produce something great. But it must suffer naturally, not because of what we have done to the soil.

Gigondas is not a simple wine. It is a wine of place — and place, here, means limestone, altitude, and very old vines.

We have been making wine here for nearly two centuries. We have learned that the vineyard knows more than we do — our job is to listen.

The appellation told us to change our wine. We changed our label instead. The wine was right — it just needed time to prove it.

The limestone does the work. We simply try not to interfere.

Gamay on granite is not a simple wine. It is a wine that takes time — in the vineyard, in the cellar, and in the glass.

Chablis is not a style. It is a place. Our job is simply to make that place legible in the glass.

Saint-Aubin is not a consolation prize for those who cannot afford Chassagne. It is a different expression of the same limestone — and sometimes a more honest one.

Wine is a living thing. If you want to understand it, you have to stop trying to control it.

The Clos des Réas is not just a vineyard. It is a conversation between the Gros family and this particular piece of Vosne-Romanée that has been going on for generations.

Mourvèdre is the grape of patience — it gives nothing in its youth and everything in its age.

We are not in the business of making one wine. We are in the business of making Chablis — and Chablis is not one thing.

Biodynamics is not a method. It is a way of listening to what the land is trying to tell you.

Nebbiolo does not forgive impatience. In the vineyard, in the cellar, or at the table.

Each vineyard tells a different story. Our job is to listen carefully enough to tell it faithfully.

We have never needed to buy grapes or sell land. That is the only freedom that matters in Barolo.

Sicily is not one terroir — it is many. Our job is to listen to each place and let it speak in the glass.

Sangiovese does not need to be improved. It needs to be understood.

I did not want to make the best wine in Barbaresco. I wanted to make one of the best wines in the world.

We do not make wine for critics or for scores. We make wine for the people who will open it in twenty years and understand what this village is.

Brunello must be honest. It must tell you exactly where it comes from and exactly who made it.

Priorat is not a wine region. It is a geological event that happens to produce wine.

The barrel is not a container. It is an ingredient. We make our own because no one else can make them the way we need them.

We do not make wine for the market. We make wine for the people who will drink it in twenty years.

I didn't know what I was doing. I just knew that the grapes were extraordinary, and that if I didn't ruin them, the wine would be extraordinary too.

Time is not a cost here. It is the most important ingredient.

White Port is not a lesser Port. In the right hands, it is a different kind of greatness.

The Douro is not a gentle place. The wines it produces should not be gentle either.

The vines have been here longer than any of us. Our job is simply to listen.

Grange was never meant to be a single vineyard wine. It was meant to be the best wine Australia could produce.

We make one wine because we believe one wine, made perfectly, is enough.

We are not making wine. We are making a record of this place, in this vintage, from these vines.

There is only one wine here. If it doesn't work, there is nothing to fall back on. That is the point.

The Swartland is not a new discovery. It is a rediscovery of something that was always here.

The valley gives us cold nights, thin soils, and wind. Everything Pinot Noir needs to be honest.

The Helderberg doesn't give you anything for free. Every gram of ripeness is earned, and you can taste that in the wine.