Christophe Paubert: Wine True Identity

For Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, the identity of a wine is found through the terroir.

For Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, the identity of a wine is found through the terroir.

CHRISTOPHE’S CAREER has spanned the industry from sales to winemaking, and his background includes positions at Chateau d’Yquem and Gruaud-Larose as well as projects in Chile, Spain and Washington State. The terroir of Stags’ Leap, however, drew him to California, the U.S.

slw_14nv_chardonnay_750

“I believe that wine should express the uniqueness of the land, and the Stags’ Leap wines are among the most distinctive regions in the Napa Valley,” he said.

Christophe grew up just outside of Sauternes in Bordeaux, where his grandfather was a Cellar Master. He spent his childhood immersed in the culture of wine, and followed his love for wine and science to the Institut d’Œnologie in Bordeaux, from which he graduated in 1983.

slw_13nv_merlot_750

However, in this line of work, according to him, you get to know something new every day.

“You never stop learning. I have done every job there is to do at a winery from running the lab to giving tours. Every single person has an important job.”

Recently, Christophe spent four years in Washington State at Canoe Ridge, making Riesling, Chardonnay, Cabernet Sauvignon and Merlot.

slw_2013-theleap-cab-sauv-750

Christophe’s winemaking philosophy is informed by the sum of his varied experiences. He makes wine the way he learned in France, to showcase the fruit and not the winemaker’s hand, but he applies a technical understanding of each and every step of the process.

“Wine is culture. There is history and tradition behind it. You enjoy it on the table with food and good conversation, and making wine involves working with other people.”

STAGS’ LEAP WINERY
6150 Silverado Trl, Napa
CA 94558, USA
T: +1 707 257 5790
www.stagsleap.com
Twitter: @stagsleapwines
Facebook: stagsleapwinery


Written by FoodieS January 21, 2017.

Comments

Related