Edouard Le Grix de la Salle
France
Edouard's Wines
- France
- 3Â wines
- 3Â styles
When you taste top-quality Bordeaux like Edouard's, you understand why it's one of the most famous wine regions in the world
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We’ve been looking for more classic Bordeaux wines for ages, but finding the right winemaker to make them has been like finding a needle in a haystack, so much of the region is dominated by traditional old estates that just don’t fit the Naked mould. Thankfully a tip-off from our Bordeaux rebel Olivier Cazenave led us to Edouard, a 3rd generation winemaker at his family’s Chateau Le Grand Verdus estate, and as soon as we met him we knew we’d found our needle.
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His name may sound like something out of a French nobleman’s court, and his family estate is practically a castle, but Edouard is actually a really forward-thinking guy who understands the need to balance the new with the old. He’s passionate about organic farming and working with nature, and has been introducing loads of changes in his vineyards to encourage the local wildlife to flourish among his vines “It’s no longer about fighting nature, it will always win. It’s about working with it.”
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It’s when you taste top-quality stuff like Edouard’s that you understand why Bordeaux is one of the most famous wine regions in the world. From his access to first-class grapes, to his understanding of the technical side of winemaking, to his ability to create uniquely delicious, classic French wines. If you’re a Bordeaux fanatic, Edouard’s is a name to get really excited about.
Vineyard Location
Edouard Le Grix de la Salle's Story
Edouard's Story
I am from a family of winemakers, my grandfather, and my father. And since I was young I have followed my father and very soon I had the passion. That was at around 15 years old. And I then started winemaking during my studies when I was an intern, at 19 years old.
A typical day in my life starts with meeting the employees at 8 am, briefing of the day, then tour of the vines (not everyday!) and work at the office. Often we taste wines before lunch. After lunch, if needed, I go helping the employees or stay at the office.
The most memorable moments in winemaking for me are when I taste my wine after blending and I say to myself, ‘Yes! That is the best wine I could make, it is reflecting our terroir.’
The craziest thing I’ve done was for a first vintage of a 3 years old vine (cab franc). I have decided to make wine with the few grapes she gave us. I have taken a 400L barrel and put the grapes destemmed by hand. What a job!! Then we did a carbonic maceration (Fermenting inside the grapes because of no crushing), and ageing without sulphur… The result was great!!
The biggest challenge was our 2013 vintage! A very difficult vintage, no ripeness, grapes very heterogeneous… but at the end we made a correct wine! We had to adapt our winemaking to the quality of the grapes.
I know well Olivier Cazenave and he arranged for me to work with you… which is a big help as it’s difficult for new winemakers like us to enter into relation with dealers because we are so many in Bordeaux. Almost no one needs new Bordeaux wine in his portfolio.
Naked Wines is able to promote less famous wines like us… and once we are tasted it usually works because I think our wines are worth the value!
Many thanks to all the Angels! You allow us to do our job in good condition moreover in this strange period. So carry on and we continue to make the wines I hope you love.
