In the middle of the day, you've got a better chance of catching Vincent Giraudon in a kitchen than in his vines. (Unless of course it's harvest time.) Vincent works part-time as a cook at his family's restaurant, Le Jacques Coeur in Renaison. He wanted to be a farmer from an early age but he comes from a long line of cooks.
Vincent interned in the Rhone and Beaujolais before he started with half a hectare of Gamay in 2004. He made the wine for the first four years in the cellar of Domaine des Pothiers with his childhood friend Romain Paire.
Since 2015, he has grown to 4 hectares of vineyards, all of which are in the process of being converted to organic viticulture.