#WinegrowerPortrait : Lucie Brun
What is your role on the property?
I take care of the overall management of the estate. I started alone on the property and following my two successive pregnancies, my husband Alessandro Grancini (oenologist) joined me two years ago. We take care of this very small vineyard as a good father and mother.
Can you tell us about your wine estate?
This small property of not even 4ha, was bought in 2018 by a Chinese family who decided to trust and put the property in the hands of a Saint-Emilion woman. The property is located in the north of St Emilion, in the direction of Montagne. The terroir is adapted to the climate of recent years and gives us well-balanced grapes.
The vineyard is currently being restructured – in a few years Cabernet Franc and Petit Verdot will join the current blend.
The vineyard is HEV certified since 2018. We attach great importance to optimising and increasing the biodiversity of the vineyard (natural grassing, mechanical weeding, manual harvesting, hedge planting project)
A fun fact you can share with us ?
We have the project to create a cellar vat around the vineyards is underway. This new vat room will be built with a real environmental approach (eco-responsible materials, photovoltaic panels, rainwater recovery, etc.).
YOU ARE ONE OF THE 24 "COUPS DE CŒUR 2023" OF THE SAINT-EMILION WINES. HOW DO YOU FEEL ABOUT IT?
"Extremely pleased, surprised and very honoured that Trimoulet stood out around all these very good vintages."
Can you tell us about the awarded vintage?
When a quality grape enters the vat room, the work is always easier. All that remains is to adapt the choice and the quality of the wood that will be used to make the wine.
Then, rigour and good sanitary conditions are added to finalise this vintage, where the objective is to find a perfect balance between tannin/alcohol/acidity while keeping a fruitiness, a freshness and finally a structure which will allow it to please us in time…
Can you suggest a food and wine pairing with this vintage?
It all depends on what people like and how long they will drink the wine.
A few months ago we drank the 2019 with a rib of beef (Bazadaise): we enjoyed it!
As for the 2020, we tried it a few days ago with a wild boar and polenta stew, it was excellent! And this weekend I’m planning a well roasted free-range chicken with home french fries…I’m sure the 2018 will go perfectly with it!
The most important thing is to decant the wines (and if that’s not possible, at least open them 30 minutes before) !
I can only thank the tasters, the waiters and the Saint-Emilion Wine Council!