Fo­cus on Anne Le Naour, Tech­ni­cal Di­rec­tor of CA Grands Crus

VertdeVin - - Interview -

«I am of Parisian ori­gin. I had no spe­cial­i­ties to the world of wine ex­cept that my par­ents were in the trade. This al­lowed me to ac­quire a sen­si­tiv­ity to tastes, smells and more gen­er­ally to French gas­tron­omy.

The op­por­tu­nity to study led me to do a sci­en­tific train­ing, math sup / math spec with a spe­cialty in bi­ol­ogy, then stud­ies in agron­omy. Ar­riv­ing in the first year with the ob­jec­tive of be­com­ing an agri­cul­tural en­gi­neer, I re­al­ized that I was far from the bi­ol­ogy that in­ter­ested me in the be­gin­ning. I nat­u­rally turned to the pro­fes­sions of wine and cheese pro­duc­tion. These two prod­ucts have many sim­i­lar­i­ties to which I was sen­si­tive: a strong im­pact of the place of pro­duc­tion (the ter­roir, the men…), a trans­formed agri­cul­tural prod­uct, known and rec­og­nized in­ter­na­tion­ally, non-de­lo­cal­iz­able. Wines and cheeses are car­ri­ers of the fame of France abroad, but also vec­tors of His­tory, shar­ing, cul­ture and con­vivi­al­ity. In or­der to make my choice I then de­cided that I was go­ing to do an in­tern­ship in these two ar­eas, then that I would de­cide. I did my first in­tern­ship in the world of wine and fi­nally I stayed in this sec­tor be­cause it fas­ci­nated me.»

Why did you choose to come to work in the vine­yards of Bordeaux and not else­where?

«I prac­ticed in vir­tu­ally ev­ery ma­jor wine re­gion in France. As soon as I fin­ished my stud­ies, I went to work in Aus­tralia (Yarra Val­ley). I liked the idea of be­ing able to then work in a vine­yard not far from a large ag­glom­er­a­tion and Bordeaux nat­u­rally im­posed it­self. The size of the farms as well as the hir­ing prospects for an agron­o­mist also re­in­forced my choice. Af­ter my Aus­tralian epic and even though this coun­try and its prospects in­ter­ested me a lot, I de­cided, for per­sonal rea­sons to re­turn to France. I then oc­cu­pied a prop­erty track­ing post, an oe­nol­o­gist for Mai­son Ginestet who, at the time, had fol­low-up con­tracts with small pro­duc­ers. It was fol­lowed by a po­si­tion of cel­lar man­ager for Wil­liam Pit­ters In­ter­na­tional, within the group Bernard Ma­grez. Upon the sale of WPI, I fol­lowed Bernard Ma­grez in his prop­erty project and I worked for him for more than seven years. In Jan­uary 2010 I had the op­por­tu­nity to take over the tech­ni­cal man­age­ment of all the Bordeaux prop­er­ties of CA GRANDS CRUS and no­tably the Château Grand-Puy Du­casse. It was a very nice chal­lenge, be­cause many of them eas­ily iden­ti­fied them­selves as «beau­ti­fully sleep­ing».

In seven years we have evolved a lot.

Con­cern­ing the other prop­er­ties of the group, we have also done a lot of work at Château La Tour de Mons, at Clos Saint Vin­cent (taken over in 2011) where we went from 5 hectares to 17 hectares where again at Château Meyney we brought back the Qual­ity lev­els in con­nec­tion with the mag­nif­i­cent ter­roir and pro­duc­tion ca­pac­i­ties.»

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