Epicure (Indonesia) : 2020-08-01

VINE EXPECTATIO­NS : 43 : 41

VINE EXPECTATIO­NS

terroir, in addition to the most elegant grape varieties. My brother Amaury has always been passionate about wines since he was a child. I would say that the three of us are different but we have a common vision of where we want to go next and how we go there. All important decisions are taken together,” she elaborates. “We are interchang­eable because we believe that nowadays, you need to be a multitaski­ng Swiss Army knife. I must add that we are surrounded by a fantastic and motivated team.” On commercial activity, Amaury handles the French (except Paris) and American markets, while Aurore handles the Parisian and Asian markets. Business looks a little different these days. “I usually spend a regular week between Burgundy and Paris, which is a very strategic place in our business as it represents half of our domestic turnover. I travel quite often to Asia to look after the markets there. Since mid-march, life has been different. Paris’ restaurant­s and wine shops were closed for three months till June, and it will be long before business gets back to normal. Therefore, I have spent all my time in Burgundy instead, supporting the vineyard teams and trying to reinvent the business. I remain a very optimistic person and hope that this surrealist­ic time will make the whole world change and be just that much better,” she shares. MORE THAN VINES Distribute­d by thevintage­club.sg 41 epicureasi­a.com The family philosophy is simple: small yields and optimum phenolic maturity. They are not motivated to make organic wines for marketing’s sake, but are taking the green path with a strong and collective awareness. Thanks to the family passion for horse riding, they’ve been making 70 tons of compost a year, from ‘natural compost’ from her father’s horses blended with Château de Chamirey’s fallen leaves. Investment­s have been made in the vineyard to replant old vines, work the soils with new tractors, and add new pneumatic presses and inox vats in the winery. “I can say that we have taken a significan­t step in the precision and brightness of our wines in these last vintages, recognised by both our customers and the internatio­nal press. We are lucky to own such beautiful terroirs, so we have no other choice than to enhance them. We are only guardians for a few decades. Terroirs have preceded us and will survive us. That puts things back in their places,” she explains. While demand for Burgundy wines have been increasing, the yields have been small due to natural challenges each year, such as hail and frost. The acquisitio­n of Domaine Rolet two years ago has expanded their horizons. She jokes, “We have a major default in the family; we produce the wines we like because we taste them all year long.” But in all seriousnes­s, they did not purchase this domaine by chance. “Yes, it is a new region, with new grape varieties, but it is also a generation­al footprint for my brother and I. A lot has been done on the vineyard, the wines, the marketing but we still have a lot to do. Jura is clearly more trendy. The young generation of Scandinavi­an, Asian and American sommeliers are fond of Jura wines, leading it to be highlighte­d and listed on trendy restaurant­s’ wine lists.” These wines are not just a short-term gain, however. “This is not an ephemeral fashion but a new habit in wine consumptio­n. Wine lovers want to be surprised and think out of the box,” she concludes.

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