ORGANIC/BIODYNAMIC
With only five hectares of land to farm, all on gentle, higher altitude slopes, one might question the interest in working by such stringent standards. For a joyful artisan like Jean-Pierre, purity and authenticity are paramount, and his viticultural methodology is merely the most genuine manifestation of these ideals.
Monsieur Monier likes farming. He lives in humble splendor way up in the hills above the Rhône River surrounded by cherry, apricot, and peach orchards, grapevines he farms biodynamically, birdies singing, and bees a-buzzin’. He is living the life of a 19th-century vigneron. Monier told me that he had it figured out: he makes about three dollars an hour in his little winery. “But I’m so happy,” he said. His is an almost regal Saint Joseph, loaded with character and luscious, juicy Syrah fruit.
With only five hectares of land to farm, all on gentle, higher altitude slopes, one might question the interest in working by such stringent standards. For a joyful artisan like Jean-Pierre, purity and authenticity are paramount, and his viticultural methodology is merely the most genuine manifestation of these ideals.
Monsieur Monier likes farming. He lives in humble splendor way up in the hills above the Rhône River surrounded by cherry, apricot, and peach orchards, grapevines he farms biodynamically, birdies singing, and bees a-buzzin’. He is living the life of a 19th-century vigneron. Monier told me that he had it figured out: he makes about three dollars an hour in his little winery. “But I’m so happy,” he said. His is an almost regal Saint Joseph, loaded with character and luscious, juicy Syrah fruit.
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