Sebastien didn’t have any connections to the wine world, aside from helping at harvest time and having a father who was passionate about wine. Yet, in March 2021, he started making his own wines in the Loire Valley, south of Angers, with just 64 ares (roughly 1.5 acres). He had recently turned 40, and after spending nine years leading groups of disabled adults with agricultural work in vineyards, he felt it was time for a career change. As he puts it, the planets had finally aligned—it was now or never. Despite strong advice from winemaker friends to reconsider, Sebastien’s passion for wine and agriculture took center stage. His curiosity grew, and one morning, he inquired about a neglected plot of untrained vines that he passed daily on his way to work.

Having lived in the area since 2009, Sebastien had a deep connection to the land and its people, making this opportunity feel like a perfect fit. The parcel, planted in 1936 with Gamay (a jus blanc) and Grolleau Noir, would become his first parcel of vines and mark the beginning of his winemaking journey. For another year, he kept his full-time job while making wine on the side, until he made the full transition in 2022. By then, he had acquired another hectare, mostly planted with Grolleau Gris. From the start, Sebastien's approach has been guided by a deep respect for "the soil, the place, and the living." He believes that rested soil is healthy soil, so he avoids plowing, which he feels disrupts the ecosystem. To him, the region he calls home is alive with history—evidenced by the nearby dolmen and carved stones, which date back over 7,000 years. He has no interest in altering this delicate balance.

Today, Sebastien farms roughly three hectares spread across four parcels, planted with Chenin, Grolleau Gris, Grolleau Noir, Gamay (a jus blanc), and Cabernet Sauvignon. In the cellar, his wines undergo both whole-bunch and classic maceration, and he uses neutral oak barrels and sandstone amphorae for aging. Sebastien’s wines are a true expression of the land—his land—and we are excited to share his winemaking journey with you.