This estate is therefore a tribute to our Gallic ancestors, as it is located on an ancient Gallic site, hence the name of the neighborhood, "Les Bardons," which means "the bards." Following excavations, an old Roman tile factory was discovered. I therefore decided to name it "Le Domaine des Bards" (The Estate of the Bards).

Three kilometers from "Les Bardons," we can see the hill called "Le Montbard," meaning "the hill of the bards," which is an ancient Gallic place of worship. I couldn't have created this estate without thinking about nature, which I am so passionate about and which must be protected. This protection also includes preserving our health; these are two essential things for me. I decided to convert the family farm to organic agriculture. Several trials are underway: green manures, cover crops, mulching, mouse-ear hawkweed, subterranean clover, etc. I started practicing biodynamic farming for the vineyard part of the farm in November 2020. I'm not seeking biodynamic certification for the vineyard since the criteria of these two labels (Biodyvin and Demeter) don't align with my principles or are simply nonsensical to me. Hedgerows will be planted around the vines, and my ultimate goal is to achieve agroforestry, which involves planting trees within the vineyards. This will create biodiversity for both plants and animals. Replacements will be made from massal selection grafts (these are selections made by nature, unlike clones), further enhancing biodiversity. Similarly, for vines that have died but whose rootstock is still alive, I myself graft new scions using cleft grafting onto the old rootstock, thus preserving the entire root system, which has been anchored deep down over the years. The new plantings are on two plots, each containing four different grape varieties: three whites (Viognier, Marsanne, and Roussanne) and two reds (Dureza and Chatus). I also strive to make my wines as naturally as possible, with minimal intervention and using only the minimum amount of sulfur. The goal is zero sulfur if the health of the harvest allows. For vinification, the red wines are vinified in concrete tanks, then after a short period in stainless steel tanks, they are finished in oak barrels ranging from 228 to 500 liters. The Viognier is vinified in stainless steel tanks and then in 500-liter oak barrels. The rosé is vinified entirely in stainless steel tanks. Two more vintages will arrive at the end of 2023. These are my two top-of-the-range wines, "Le Saint-Joseph" (AOP) and "Menima" (IGP). The latter is made from grapes grown in a 1970s vineyard using massal selection. Both wines are vinified in 2- to 3-year-old oak barrels and contain no added sulfites. Visits and tastings are available by appointment. Please feel free to call 0628284793, send a text message, or email [email protected].