Winery presentation by Gault&Millau
Sylvain Destrieux’s initial plan was to take over the family vineyards in 2007 and, like those who came before him, supply the grapes to the cooperative winery. However, conventional winemaking was no longer in Sylvain’s DNA. He therefore decided to create his own estate with Kim, his partner, to have it certified organic, and then to convert it to biodynamic farming. A portion of the grapes from the 45 hectares is set aside for fellow winemakers who have lost their harvest or for those who are simply looking for grapes. The rest is vinified into single-vineyard cuvées. Some are produced under the Bordeaux appellation, others as “Vin de France.” His journey and ecological convictions demonstrate that it is possible to produce wine in Bordeaux by thinking outside the box.
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