{"id":126,"date":"2025-01-30T21:18:20","date_gmt":"2025-01-30T20:18:20","guid":{"rendered":"http:\/\/closdesgommiers.com\/?page_id=126"},"modified":"2025-03-05T10:43:52","modified_gmt":"2025-03-05T09:43:52","slug":"histoire","status":"publish","type":"page","link":"https:\/\/closdesgommiers.com\/en\/histoire\/","title":{"rendered":"The Story"},"content":{"rendered":"
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The Story<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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I've been looking after our small family estate for 20 years in the village of Saint-Caprais de Bordeaux.<\/p>

Up until 2022, I worked in the traditional way for the appellation, while holding a position as technical manager at a neighboring property.<\/p>

In 2020, on my way to visit a friend in the heights of St-\u00c9milion, I came across a style of cutting that caught my eye. I asked about it, and it turned out to be \u201cTertre Roteboeuf\u201d. Curious to know what it was like, I was offered a bottle.<\/p>

The quality of the ageing, the maturing and the deliciousness of this wine, despite a late vintage, left a lasting impression on me. An obsession was born that day: to take over the family vineyard and produce a top-of-the-range wine.<\/p>

A wine for ageing, with great finesse, that can be drunk straight from the bottle.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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In 2022, I took the plunge. I gave up everything to devote myself entirely to my vineyard. Of my 12 hectares of vines, I will keep only 3 hectares of hillside vineyards
and croups, to ensure that the grapes reach over-ripeness.
From then on, no concessions: quality or nothing.
For my first vintage, \u201cClos des Gommiers\u201d, I approached Louis Mitjavile for guidance.
I wanted to understand their methods of cultivation, pruning, breeding, oxygen management and so many other things that sometimes contradict the traditional Bordeaux school.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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In 2022, I took the plunge. I'll leave everything behind and devote myself entirely to my vineyard.<\/p>

Of my 12 hectares of vines, I only keep 3 hectares of hillside and croupes, to be sure of reaching over-ripeness. From then on, no concessions: quality or nothing.<\/p>

For my first vintage, \u201cClos des Gommiers\u201d, I asked Louis Mitjavile to accompany me. I wanted to understand their methods of cultivation, pruning, breeding, oxygen management and so many other things that sometimes contradict the traditional Bordeaux school.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The story of Clos des Gommiers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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1950<\/div><\/div>
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Acquisition<\/div>

My grandparents acquire the property.<\/p><\/div><\/div><\/div>

1983<\/div><\/div>
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Childhood<\/div>

I was born on the estate and spent my childhood among the vineyards.<\/p><\/div><\/div><\/div>

2006<\/div><\/div>
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Studies<\/div>

With a degree in viticulture and oenology, I was entrusted with the technical management of a neighboring vineyard. At the same time, I look after the family estate.<\/p><\/div><\/div><\/div>

2022<\/div><\/div>
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\"Clos des Gommiers\u201d is born<\/div>

I give up my job to devote myself solely to the family vineyard. Clos des Gommiers was born.<\/p><\/div><\/div><\/div><\/div>\n

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