Collection: Jérôme Saurigny

Jérôme is part of a community that took shape organically in the early 2000s in the Loire Valley. A group of young, nature-driven, often first-generation winemakers devoted to natural wine. They work long days in the vineyards and cellars, living simply and supporting one another when needed. Ideas are shared freely, yet each ultimately follows his own independent path toward authentic, low-intervention winemaking.

Jérôme Saurigny studied oenology in Bordeaux before working as a cellar master in Pomerol. A chance encounter with Patrick Desplats and Sébastien Dervieux (better known as Babass) profoundly transformed his vision of wine. He went on to spend several years at Domaine des Griottes, one of the pioneering estates of natural wine in Anjou, founded by Babass and Desplats and known for its uncompromising philosophy.

In 2005, Jérôme left behind the conventions of classical Bordeaux to begin farming 6.5 hectares by horse and plough. His vineyards focus primarily on the Loire’s native varieties: Chenin Blanc, Cabernet Franc, Sauvignon Blanc, and Grolleau.

Following several devastating frosts, Jérôme began experimenting with co-fermenting different grape varieties, pushing beyond traditional distinctions between white and red wines. He frequently employs a technique inspired by Daniel Sage known as “flottation,” in which whole bunches are submerged directly into freshly pressed juice, an inventive variation on carbonic maceration.

Jérôme is also renowned for his sweet wines, crafted from Chenin Blanc in the spirit of Coteaux du Layon. Producing sweet wine without added sulfur is widely considered nearly impossible, at least on paper. But for Jérôme, it is not only possible, it is essential to his philosophy.