Un Grand Merci
As I get ready for my last day of tastings and appointments here in Burgundy, I’m looking through my notes and am reminded of how warm, generous, and welcoming the Burgundians have been to me over the years. They are often referred to as being cautious, or withdrawn or distant. I have found only the opposite, and have been the beneficiary of hospitality and generosity that I’ve not known the likes of anywhere else.
I owe a huge debt of gratitude and a thousand Grand Mercis to all who have made my adventures here not only possible, but an exciting reality beyond my wildest dreams. None of this would have happened without many many people extending themselves on my behalf. Most notably my wife Martha, who supports me lovingly and passionately and patiently and is the rock behind it all. Our business partner Cameron Healy, whose wisdom, acumen, and resources are the foundation of it all.
Here in Burgundy, Jean-Pierre Charlot – the talented vigneron of Domaine Joseph Voillot in Volnay – is the man who opened so many doors for me and led me directly to the first few producers who agreed to work with us. Veronique Drouhin, my boss for my years at Domaine Drouhin Oregon, has been a huge help and inspiration, and continues to be one of the finest people I know.
The Burghound himself, Allen Meadows, is owed a very large thank-you – if only for the amazing in-depth coverage of these wines and these producers that he provides. Without Allen shining the light, many of our producers would remain in the shadows, never to see the broader recognition they so clearly deserve. On top of all that, Allen’s amazing knowledge and historical overview of Burgundy, and the great insight he offers both personally and professionally, continue to be a huge part of our ability to do what we do.
And mostly to our producers. They’re out in the vines (often alongside their elderly parents, or perhaps with their children), dedicating their lives to the stewardship of these little patches of land – some of the earth’s great treasures – and the lovely little beverage that comes from the fruit they so lovingly coax from the poor soils and the limestone bedrock that geologists tell us was deposited here some 200 million years ago. I am often in awe of them, I salute them, and I am so honored to be invited into their homes and into their lives, and for the opportunity to work with them and represent the product of their labors in our part of the world. For all this, not to mention their kindness, generosity and genuine friendship, I am deeply thankful to each and every one. Merci Mille Fois.
