Grand Cru Selections

Vincent Giraudon

Vincent Giraudon

Name of winemaker in photo
 
 

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 and sommeliers.

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. Vincent is finally spending less time in the kitchen and more time as a farmer.
 

Giraudon seems particularly determined to make serious gamay for food, perhaps because of his family’s restaurant background. He has rooted out a number of very old Roannaise parcels staked up in the rough granite soils outside nearby towns like Villemontais.
— Jon Bonne, Punchdrink.com