The Story

These wines are born from Valérie’s desire to work her own vines and realise her own project after a full career as a winemaker for prestigious domains around the world.

Using organic and biodynamic principles, her aim is to preserve the natural expression of the grape with minimal intervention and to show the authentic expression of the terroir rather than the person behind the wine.

Valérie also produces a selection of wines in Cahors - Clos Terre Kermès.

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The People 


After a brief stint as a chemistry student, Valérie soon realised that the nearby oenology campus looked much more appealing. A combination of her fondest childhood memories of making wine with her grandfather in Ossun, South West France, and the fact that the oenology students were having much more fun than the chemists led Valérie to a colourful and exciting career as a winemaker. After a stint at Viña Los Vascos, followed by Opus One, she landed a role as head winemaker for Château Fontainebleau. It was here that she was able to hone her skills as a biodynamic winemaker. Today Valérie makes wine under her own labels, which are a playful reference to her convivial and rebellious nature. 

“I make wines to enjoy - it’s about conviviality and simplicity. You don’t need to be a wine connoisseur - the main thing is to take pleasure and enjoy!”

Valérie also produces a selection of wines in Cahors - Clos Terre Kermès.

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“The very best wines are made exclusively in the vineyard."

The Place

Provence, France

Resting amongst the rolling hills on the outskirts of the sleepy town of Cotignac in the IGP VAR and AOP Côtes de Provence appellations. Lay 15 hectares of single-vineyard plots of Grenache, Cinsault, Rolle (Vermentino) and Syrah from 40+-year-old vines in their final year of biodynamic conversion. The soils are a mixture of clay and limestone and are rich in iron, which gives real structure to the wines. While the clay and limestone impart minerality, freshness and texture. 

“Working biodynamically allows for the purest expression of the terroir."