Throughout his long career, Gautherot has been, first and foremost, a grower. It says much about him that the first thing he shows visitors is his cows, which he jokingly refers to as “his marketing department.” He keeps them both to cultivate biodiversity and as part of his commitment to natural viticulture. Bertrand’s dedication to terroir isdeep; as he told Peter Liem, “the culture of the vine is my passion.” It led him to biodynamic certif...
Gautherot’s five-hectare estate is named after his two primary vineyards: Vouette on Kimmeridgian soil—the fossilized oyster-laden marl that it shares with Chablis—and Sorbée on Portlandian soil, also found in Chablis, further up the slope. These are augmented by Biaunes on Kimmeridgian marl in the neighboring village of Ville-sur-Arce. And dedicated grower that he is, he’s planted what he feels is best suited to each terroir: Vouette and Sor...
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