Benjamin Leroux on the philosophy of winemaking
Author: Emily Miles
Although it is a young company, what I have created is something I always dreamed of. Quite simply, my goal is to express the best of each vineyard. I don’t mind if I am making a Grand Cru or a Bourgogne Blanc, I love them all. My target is to get the best out of each appellation.
When you are a wine producer, it is hard to be happy when your wine is sold. It’s difficult to see it go. But then, in a restaurant, when you see a table ordering your wine and people are enjoying it and having a good time with it, then that is a great thing. It is designed to feed the body, and if it creates joy too, then that is the ultimate goal.
Making good wine is a piece of cake if you have got good fruit in the tank. Following the philosophy of biodynamic winemaking, we don’t ‘do’ much: the purity of the wine comes from the quality of the fruit.
I don’t really enjoy drinking my own wine – of course, I love them all like they are my babies – but for enjoyment I like to taste something else. From white, Mosel Riesling; for red, wines of the Nebbiolo grape from Piedmont.
To find out more, go to Benjamin Leroux’s profile page.