![]() ![]() Since organic practices were not as popular then as they are today, Didier talked about the difficulty of “fighting the weeds and starting from scratch” when they stopped using herbicides in 2000 as there wasn’t a lot of knowledge or assistance of how to go about it that was coupled by the tremendous amount of stress as there was no assurance that organic practices would work. Joseph Henriot encouraged Didier to find a deeper expression of terroir and working in a sustainable manner, striving for more ecological balance that was first implemented in 1998 as well as advancements in the cellar that would allow for more clarity when it came to bottling each vineyard’s sense of place. But it was always a relationship of respecting what William knew about each plot and honoring his legacy that still graces the label of the wines. William Fèvre had grown children but they didn’t want to take over the difficult work of growing grapes and making wine and so in his golden years he sold the property yet still kept in touch with the Henriot family and Didier up until his death last year. In 1992, he joined the winemaking team at Bouchard Père & Fils and was moved to Domaine William Fèvre six years later to lead the winemaking team once the Henriot family purchased the winery and the vineyards. ![]() France has had a long tradition of calling those winemakers who give priority to their land a ‘vigneron’ and there is no one word in English that has the same meaning, and hence, why sometimes winemakers from other countries will use the term to express this main focus. Didier Séguier, Cellar Master of Domaine William Fèvre Cathrine Toddĭidier Séguier was raised in the area of Blaye right outside Bordeaux where he knew at the age of 15 years old that he wanted to be a winemaker as he loved working in the vineyards. ![]()
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