Certain issues, recurring faults or unmet goals require further investigation to determine what factors are at play and what can be put in place to resolve them. My enological expertise, numerous experimental projects and diagnostic ability allow me to bring added value to winemakers.
I can offer advice on various domains :
Management of vine nutritional imbalances
Microbial management (limiting contaminations from undesirable microorganisms, ensuring the fermentations),
Oxygen management (micro-oxygenation, oxygen audit),
Implementing new winemaking techniques for more precise wines or the creation of a specific wine,
Sulfite reduction,
Support towards organic winemaking,
Implementation and running of trials : state of the art analysis, study protocol, trial running and reporting,
Bibliographic research and synthesis.
Method
My way of working is naturally “participatory”, engaging all the stakeholders.
There are different stages which should be adapted according to the project :
Audit/Evaluation
Communication with staff and the teams
Site and vineyard visits
Tasting wines in barrel /bottled wines
Compilation of background information (picking dates, must/wine analyses, winemaking process, practices, etc…)
Objectives set with associated tastings
Co-creation of a work plan dependent on set objectives
Implementation of actions
Monitoring and overview of results
Conveying of knowledge and expertise