In 2009 the estate was purchased and Julien Goursaud was set up as the winemaker and vineyard manager.
One of the first things Julien did upon taking over was cut the production hectarage in half. The wines are currently being made with the 15 hectares that constitute the best parcels of the estate. It’s all about the rocks: Julien estimates that some of the parcels are simply not gravelly enough to make top level wine.
Some of the other changes Julien instituted include the conversion organic practices, and for the 2012 vintage the wines are certified. He is also cutting all the Merlot out of the blend, and starting with the 2014 vintage the wines will be 100% Cot. Learn more.