Name: Philippe Bramaz
Winery: Atlan & Artisan
Date: May 2014
Which spot in your vineyard is the most special and why?
There is a Church of an old hermit on top of the vineyard, which has an underground cellar from 1780. In this cellar, there are amphora, which the owner of Barahonda still uses to ferment some wines. Being there and sensing how wine was made in the past is a unique experience, something which cannot be replicated.
If you link the dots in your life, which experience was the most crucial relating to how you make your wine today?
Meeting and listening to the grand Monsieur Henri Bonneau in Chateauneuf, who showed me how complex, but simple, life can be. A humble mentor, who understands the virtues of balance and patience.
What kind of music do you enjoy listening to when making wine in your cellar?
At 2am in the morning the best sound is that of fermenting grape juice. Silence is golden.
Name a regional dish from your area, which matches best with one of your wines.
The amazing paella with free range rabbit and snails!
Name a restaurant from your recent travels around the world, which changed the way you thought about food and why?
Restaurant Coure in Barcelona – owned and operated by a chef who opened it 10 years ago and seems to evolve every year. His magic makes you leave after an 8-course meal, not tired of sitting, nor stuffed from the food, but trying to remembering each and every dish. http://www.restaurantcoure.es/
If your wine would die, who or what would it come back as (person/animal)?
It becomes everything in nature!