One wine was triggering a memory; I believe I ended up describing it as the morning dew on a coastal day with sand warming up... It was very clear in my mind, at least!

I would probably be a research fellow in chemistry, or work in tech.

This resonates to me by both cultivating the best fruit to make the best wine possible while respecting and expressing the terroir, but also planting for the future. Sustainability, respect and quality are what constitute excellence for me.

My very first harvest in Napa was in 2013; despite the drought it was a wonderful vintage, great crop and amazing quality. I remember it being my first introduction to barrel ferments and a extremely precise winemaking. Thanks to this experience, I knew that one day I would want to come back and make wine in this region!

I went to college to learn law, then medicine, before finding a passion for winemaking.

How everyone came together during the hard times we faced in 2017 and 2020. It was heartwarming to see we are such a caring community.

Jean-Michel Cazes, Denis Dubourdieu and Emile Peynaud.

Starting in the vineyard, working to receive the best fruit the vintage would produce, treating it with respect to produce the best balanced wine, with the least necessary interaction as possible and constantly doubting.

The first winemaker I was fortunate to assist was Jean Hoefliger, who taught me the importance of precision and attention to details during winemaking amongst many things. We only have one attempt per year at making the best wine, so we need to make it count.

Foie Gras with Sauternes cannot go wrong!

My passion hatched when I realized there was equal room in winemaking for both science and art, which opened up a whole new world before me.