“Working for a Bordeaux house, I’ve realised how you need to keep an open mind… You need to be reactive and bring a modern touch to your approach.”

Établissements Jean-Pierre Moueix, or JP Moueix as it's more affectionately known, is a name that resonates with many within the world of fine wines. Established in 1937 in the heart of Libourne, this Bordeaux wine merchant house ascended to prominence in the 1950s, setting the stage for a wine house that holds some of the most prestigious estates in Bordeaux's Right Bank.

Moueix’s reach also extends beyond the borders of Bordeaux; its Napa Valley holdings, such as Dominus Estate and Ulysses Vineyard, are some of the most admired estates by key American wine experts.

Among JP Moueix's prized vineyards, Château Bélair-Monange has emerged as a shining star in the recent decade, and for good reason: it’s an amalgamation of several vineyards deemed to have some of best terroirs of the Saint-Émilion appellation, and its quality shines in the wine.

I recently had the pleasure of attending a memorable tasting led by the Southeast Asia & Oceania Manager for the Moueix family’s wine business, Alice Rey, who graciously agreed to have a more in-depth conversation with me about the fascinating world of winemaking at Château Bélair-Monange.

We looked into Château Bélair-Monange's winemaking philosophy, uncovering key aspects that often escape the attention of even seasoned wine drinkers. Did you know, for instance, the importance of vineyard cultivators (or vignerons) who shape the the wine in our glasses?

Alice also shared her insightful perspectives on the Asian wine market, showing us how wine is perceived and enjoyed slightly differently in different cultures. We also challenged some conventional notions and flirted with some less orthodox approaches to wine appreciation – in Asia, certain rules are better broken. At the end of the day, it’s all about a balance between tradition and embracing modernity in the wine industry.

So, get ready to raise a glass and join me in this conversation with Alice!

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"We’ve struck a good balance between tradition and modernity... We maintain traditional methods and philosophy in our winemaking, but we’re also modern in the sense that our Bordeaux wines are more easy-drinking, approachable, and youthful, with smoother and fruitier notes.”

[88B]: We’d like to delve into the world of Bordeaux wines and learn all about Château Belair Monange. But, before we dive into the intricacies of Belair-Monange, our readers would appreciate learning a little more about yourself and the prestigious négociant firm that you represent.

You are the Asia Area Manager for Jean Pierre Moueix. Could you take us through a day in your life and tell us about the work that you do?

[Alice]: Yes, I can explain what my job is about! Basically, our headquarters are in Libourne. Libourne is a small town on the right bank, next to Bordeaux. The entire team is there, except for two people: myself, and another staff member located in China, who takes care of the Chinese market. I am part of the commercial team of Jean-Pierre Moueix . Since our wine is sold all over the world, and we have customers, both private and professional, across the globe, we separate the team by regions. My job is to manage our portfolio for the entire Asia-Pacific region—Southeast Asia plus Oceania, including Australia, New Zealand, Polynesia, and the Pacific Islands.

We do a wide range of activities. My main responsibility is to take care of our customers. By “customers,” I mean local wine importers. And we send them wine offers, ensure we meet their needs, and addressing queries on the wines they are looking for. Providing impeccable service is crucial, and I have to travel a lot to meet people and understand the regions where we sell our wine. You can't deliver great service if you never meet your customers, if you’re never on the market, and if you don’t understand the region where you sell the wine. That’s why I’m here in Thailand, in Bangkok, and I’ve been here for eight years, previously representing other wineries. I have a deep understanding of the market—how people work, what they want, and the economic and political situations.

Finally, there’s also a big marketing aspect to the job. Wherever there is representation of our great wines, we want to support our customers – wine importers – helping them organise activities that promote our wines for their own customers, the end consumers, the people who will drink the wine. We organize activities such as wine tastings, masterclasses, wine dinners and other events that can support our image and help our customers or partners better introduce the wines to drinkers.

“You have to approach each market differently, always asking beforehand what is the consumer’s level of wine knowledge. It’s interesting because you encounter a really wide range of profiles.”

[88B]: You've worked for quite a number of years in Thailand. What made you choose to build you career in Southeast Asia? Could you tell us how that has been like? Working in this part of the world must have been very different from Europe, I would imagine!

[Alice]: The interesting thing about me is that I've never worked in Europe *Laughs*. I did not really choose to work in Thailand. It was random, pure luck. I arrived in Thailand in 2016, right after I graduated. I came here for an internship at the French Embassy in Bangkok, and I wasn’t supposed to stay. But I fell in love with Thailand, with Bangkok, and with the energy of the city. It was very different from where I’m from—a small town in France. I loved it here so much that I decided to stay. I looked for a job and got hired as a sales representative for a large wine importer. And that's how I got into wines!

Southeast Asia for me is a land of opportunities. I would have needed so much time to reach this position in Europe! Here, they gave me opportunities as an expat, and you find that people really support and help one another. That's something I really like about Asia in general—you have opportunities, and the economy is dynamic. People invest in you and push you forward, and I really appreciate that mentality. So with this job, I started learning about wines, taking part in trainings, events and market visit; it was just one opportunity after another. And here I am today, working for one of the most renowned family in the wine industry!

What I really like about Asia is that people are very curious. The people I’ve worked with trust our expertise, are eager to try new things, to learn, and to ask questions. The local wine connoisseurs also have a lot of respect. Most of our clients have been to France already and they love and respect our work and culture. It is such a privilege for our wines to be enjoyed by these people on the other side of the world.

[88B]: That’s a really diverse set of markets that you manage! What differences do you see in the way consumers approach wine appreciation across the different Asian markets you manage?

[Alice]: In Asia, you have different countries at different stages of development in terms of their wine knowledge. The mature markets are Australia, New Zealand, Hong Kong, and Singapore, where wine drinkers are knowledgeable. In these markets, you deal with people who know what they want, and you're there to provide it to them at the best price with the best service. Then, there are developing markets, such as Thailand, where I live, as well as Cambodia, Laos, and Vietnam. In these places, education is very important. For example, I help train the staff working at wine importers. Even though the end consumers might know wine, sometimes the sales representatives require some training if they’re locals who didn’t grow up with this tradition of wine. So I’m here to train these people—sommeliers and waiters in restaurants and other place.

You have to approach each market differently, always asking beforehand what is the consumer’s level of wine knowledge. It’s interesting because you encounter a really wide range of profiles.

“They are dry farmed, there is no irrigation in the vineyard. Minimum intervention is very important for us. Mechanical intervention is very low. These are key points that will allow our wines to express the pure expression of the location and terroir.”

[88B]: With so many vineyards across different regions under its belt, it's fascinating how JP Moueix is able to craft wines that artfully express the nuances of their specific terroir whether it be Bordeaux or Napa. Could you tell us a little more about what it is about Moueix that has systematically allowed the House to succeed wherever it goes?

[Alice]: Well, thank you, first of all, for highlighting all this success! Our goal, whatever the location, is to create the best possible wine that will provide the most pleasure and make great wines that people enjoy.

We specialize in Bordeaux wines. Jean-Pierre Moueix started on the Right Bank of Bordeaux. We are a wine négociant, but we also own properties and produce our own wines from our châteaux. We have different properties in Pomerol and Saint-Émilion . For example, in Pomerol, we have Château Trotanoy, which is quite famous, La Fleur-Pétrus, and Hosanna . In Saint-Émilion, we have the outstanding Château Bélair-Monange which you’ve tasted at the masterclass I led last month.

Current owners of JP Moueix, Edouard and Christian Moueix (Source: JP Moueix)

But we also have vineyards in the Napa Valley— Dominus and Ulysses. The vineyards are managed very similarly, with the same attention to detail, the same desire for excellence and the same high standards. In California, the vineyards are run as estates, meaning that the wines are made exclusively from fruits coming in the vineyard.

(Source: JP Moueix)

The approach is the same as in Bordeaux. They are dry farmed, there is no irrigation in the vineyard. Minimum intervention is very important for us. Mechanical intervention is very low. These are key points that will allow our wines to express the pure expression of the location and terroir.

“You have to remember that we are farmers—this is agriculture. We're part of nature and part of an ecosystem. It's not just about your plot, the vines, and the grapes; it's about everything around them. [For instance,] it’s crucial to have birds or bats that will eat the pests on the leaves and grapes, preventing disease or damage.”

[88B]: Could you share with us a fun fact about Moueix’s vineyards that would surprise even seasoned wine drinkers?

[Alice]: This was something that struck me when I visited the vineyards for the first time. I had a certain knowledge about wine, but I had no idea how important biodiversity and respect for the environment are. We've been doing a lot of work, including in-depth research and experiments, on how we can positively influence the environment. This benefits not only the ecosystem and the environment but also the grapes and vines.

You have to remember that we are farmers—this is agriculture. We're part of nature and part of an ecosystem. It's not just about your plot, the vines, and the grapes; it's about everything around them. It’s crucial to have birds or bats that will eat the pests on the leaves and grapes, preventing disease or damage. It’s important to have certain types of trees around to attract these animals, and specific grasses or plants to enrich and diversify the soil. We have a dedicated team that focuses on this, conducting experiments, and the results have been amazing.

(Source: Iwan Baan)

It’s very important to us, even though we don't communicate much about it. We're not out there loudly proclaiming that we're eco-friendly, but this has been a priority for many years. As Mr. Moueix often says, we consider ourselves farmers; we’re about agriculture.

“Every decision at each step, from grape to final wine, is made based on tasting.”

[88B]: Now, we’d like to take a deeper dive into the magnificent Château Bélair-Monange which many consider as one of St-Emilion’s best terroirs.

With hundreds of vineyards across Bordeaux, what about Belair Monange that stands out most to you? And more specifically, what does the winemaking team specially do to best showcase the terroir?

[Alice]: Château Bélair-Monange stands out not only for the quality of its terroir but also for the meticulous work done by the Moueix family. The estate is located on the highest plateau of Saint-Émilion, which is a limestone plateau known for hosting the best crus of Saint-Émilion. So, first of all, the Château is in an outstanding location with an exceptional terroir.

In 2008, the family acquired the château and embarked on an extensive four-year rejuvenation and upgrade of the entire area. It was necessary to reinforce the ground because beneath the vineyards there are limestone quarries. To prevent the vineyard from caving in, they had to install reinforcement structures! It was an enormous amount of work. The family also replanted some plots with new vines and finally built a brand-new winery, designed by prestigious architects, which opened in 2023. This architectural masterpiece sits on the famous Saint-Émilion plateau. I would highly recommend visiting—it’s absolutely wonderful. All these efforts and the care put into it make this wine and the Château truly special.

(Source: Herzog & de Meuron Architects)

Château Bélair-Monange is a fusion of two vineyards: Château Bélair and Château Magdelaine . The Moueix family decided to merge these two châteaux purely driven by quality, aiming to elevate the wine to a higher level of complexity. You have different terroirs, with vines on the plateau, on the hills, slopes and down the slopes. Obviously, the soil differs, and the orientation to the sun varies, all of which add complexity to the wine.

In terms of winemaking, the approach is again minimalistic, with the goal being to express the grape varietal and the terroir's qualities. The vineyard is dry farmed and hand-harvested. The berries are strictly sorted to ensure only the best are used. Mechanical intervention is minimal, and oak barrels are used very carefully so that the oak profile does not interfere with or overpower the grape aromatics. Every decision at each step, from grape to final wine, is made based on tasting.

“I currently have a 2015 vintage in my fridge, and I’m drinking it now… I would say that for Bélair-Monange, you could wait ten years, but even a little less than ten years would still give you an amazing profile.”

[88B]: Bélair-Monange's wines are celebrated for their distinctive style, all while achieving the Moueix family's signature elegance and drinkability in the estate’s three wines: the Château Bélair-Monange, the Annonce and the Haut Roc Blanquant.

Could you share with us how each of the estate’s three core labels tells us something about the Belair Monange estate or winemaking? How do they fit together with one another to give us a representation of the estate?

[Alice]: Indeed, the estate produces three different wines. Château Bélair-Monange is the first wine. It is composed of the best parcels of the vineyard, mostly from the limestone plateau (two-thirds of it) and the rest from the hillside. The wine comes from older vines and expresses the mineral character of the Saint-Émilion plateau, softened by the parcels on the hills, which receive high sun exposure, ensuring full and optimal maturation. This is the most complex of our wines, with the greatest aging potential.

Then we have Annonce. It is made from the same parcels but with more youthful and approachable wines. The characteristics are similar, with good minerality and ripeness, but this wine is more approachable in its youth. You don’t have to wait as long before it reaches optimal drinkability.

Finally, we have the Haut Roc Blanquant, our third wine. It is made from different parcels located on the lower slopes of the hills. It’s very enjoyable and approachable in its youth, with a more fruity profile—a typical expression of a great Grand Cru from Saint-Émilion.

“I think modern consumers are changing their habits. Keeping wine for a really long time is more of an old-school approach… Also, from a practical point of view, when you live in Asia, you don’t really want to keep your wine for too long [in this climate], that’s the reality.”

[88B]: Could you educate us a little on the differences in optimal aging periods for each of these labels? Is there an easy way for us to remember the ideal ages to uncork each wine?

[Alice]: We want to make wines that are easy drinking and enjoyable. So, while I tell you that Bélair-Monange could be aged for up to 20 years, you don't have to wait that long. I currently have a 2015 vintage in my fridge, and I’m drinking it now. It's been a bit less than ten years, but it's outstanding and beautiful right now. I would say that for Bélair-Monange, you could wait ten years, but even a little less than ten years would still give you an amazing profile.

That’s actually part of our goal now—to encourage people to open their bottles and enjoy the wine sooner. The idea of keeping your wine in the cellar for 20 or 30 years isn’t really the approach we want to focus on today. As for Annonce, it’s made to be enjoyed a bit younger—two to three years, or up to five years at the max. You can definitely drink the most recent vintage without hesitation.

Of course, I wouldn’t recommend drinking Bélair-Monange the year after it was bottled; you want to wait a little bit for the wine to reach its best expression. But I think modern consumers are changing their habits. Keeping wine for a really long time is more of an old-school approach. The younger generation prefers fruitier, smoother wines and is interested in different profiles, wines that you can drink a bit younger.

Current owners, Edouard and Christian Moueix (Source: Benjamin Duvignac)

Also, from a practical point of view, when you live in Asia, you don’t really want to keep your wine for too long in this climate, that’s the reality. I always tell my friends and private customers in Asia to open and drink their wine sooner because it's 35 degrees during the day, and your AC is working hard! Even if you have a regular wine fridge, it may not provide the ideal storage condition - we’re in Asia, not France.

“The most difficult aspect to manage isn’t just the steady rising temperatures—it’s the variation and unpredictability of the weather.”

[88B]:In the more than decade and a half of Moueix’s management of Château Belair-Monange, if you had to pick several vintages that tell us the estate’s story, which would they be? Could you share with us a couple of interesting vintages that stand out to you, and what makes them special?

[Alice]: Belair-Monange 2009: This was the first vintage made by the Moueix family after they purchased the vineyard in 2008. The weather conditions were favourable, resulting in a great wine that gave us confidence for the future of the estate.

Belair-Monange 2015: A great vintage for the right bank, and Bélair-Monange expresses all its power and complexity in this year.

Belair-Monange 2022: A very concentrated year with less production. The wine is explosive and has an exceptional aging potential.

“We have a team of about 60 vignerons, 95% of whom live on the vineyard. Each of them manage a plot every day them every day… If there’s a risk of frost, we react. If there’s an attack of mildew, we address it immediately.”

[88B]: Many top Bordeaux estates, including Bélair-Monange, have traditionally used dry farming. However, there's growing discussion over how climate change is affecting the wine industry. In this context, could you tell us how Bélair-Monange navigates this delicate balance between the need to preserve age-old practices (such as dry farming), versus the need to adapt its practices to address these climate-related challenges? What adjustments, if any, have been made in the vineyards or the cellar to address these challenges?

[Alice]: There are many factors at play. First of all, climate change is definitely happening—it's real. Merlot is our key grape, and it thrives in Bordeaux, where we have an oceanic and continental climate, paired with cold soil on the Right Bank. Even with the warming climate, we have premium terroir that forces the vines to go through layers of soil, digging deep into the ground to find water and nutrients. Our vines are very resourceful, and we’re not going to lose our production anytime soon just due to global warming. That’s my personal opinion.

The green harvest underway in July 2017 on the plateau of Château Bélair-Monange.

The most difficult aspect to manage isn’t just the steady rising temperatures—it’s the variation and unpredictability of the weather. Global warming isn’t just causing temperatures to rise; it’s also causing extreme fluctuations. We’re seeing record levels of rain, flooding – even in Bordeaux. And then you have unprecedented heat or cold. I live in Thailand, and it’s crazy now right! The rainy season is insane and winter is almost nonexistent, and seasons are shifting. So the issue isn't just rising temperatures; it's that the weather is becoming increasingly unpredictable.

So, how do we react to this? How do we manage it?

One of our key strengths lies in our amazing terroir. The quality and location of our vineyards are so strong that it helps us manage the situation.

More importantly, it’s our vineyard workers – our vignerons. We have a team of about 60 people, 95% of whom live on the vineyard. Each of them manage a plot every day them every day. They’re out in the fields daily, and depending on the time of the year, they may have to respond very quickly to whatever needs attention. If there’s an issue, it’s reported to the office immediately, and we take action right away. If there’s a risk of frost, we react. If there’s an attack of mildew, we address it immediately. Reactivity is crucial. You need to be constantly attentive, extremely reactive, and we’re blessed to have knowledgeable staff that lives on-site.

We’re also lucky to have vineyards in prime locations, such as on higher plateaus, which are less likely to be impacted by frost because they receive more wind. This is just one example of how we could better withstand the challenges posed by climate change—we’re fortunate to have high-quality vineyards that are less sensitive to these impacts.

“You can’t make wine without the vineyard, but people often forget that. They see the grapes and think that we do nothing during the year and then we just harvest and make wine, but the work in the vineyard throughout the year is critical.”

[88B]: Could you share with us what a day in the life of a vigneron is like?

[Alice]: It’s really hard to answer that because, as with any agricultural work, each day is so different, and what needs to be done can vary greatly. We have about 60 people working in the vineyard, and their tasks vary depending on the stage of grape growing and the weather. There’s always something to be done—cultivating the land, treating the vines, pruning the branches. It’s a constant process of adjustment, and what’s required depends on the specific needs of the vineyard at that time. For example, if there’s a risk of a mildew attack, they need to treat the vines as soon as possible.

(Source: Iwan Baan) 

I think it’s a very interesting job because no two days are alike. Each day brings something different depending on what’s happening. That’s why it’s so important to have experienced people working in the vineyard. You don’t know what tomorrow will bring, and even though we have weather forecasts now, you need to be ready and knowledgeable to handle any situation.

You can’t make wine without the vineyard, but people often forget that. They see the grapes and think that we do nothing during the year and then we just harvest and make wine, but the work in the vineyard throughout the year is critical. The vignerons’ work in the vineyard is the foundation of the entire production, and it’s way more important than my job, for sure.

“I have a very different personal vision of wine pairing. The traditional system has a Western dimension—pairing red wine with red meat, cheese, and so on. But when you’re living in a country like Thailand… the weather is so hot that right now, I don’t want to drink a heavy red wine with a steak.”

[88B]: Bélair-Monange currently holds the prestigious Premier Grand Cru Classé classification in Saint-Emilion (a status it will hold through the 2031 harvest). Saint-Emilion unlike Left Bank Bordeaux, is rather unique in that its Classification system is almost like a provisional ranking that only lasts 10 years before estates are re-evaluated. This is of course incredibly different from the Left Bank where the Classification goes all the way back to 1855 – which is almost 170 years ago! – and has been that way ever since. What is your view on this difference?

[Alice]: I'll share my personal perspective on this. The two systems are very different. If you’re a wine lover, you also understand that Bordeaux is a wine region with distinct subregions: the Left Bank and the Right Bank. But they’re almost like two different worlds! When you really dive into it and start learning, you realize that the two regions differ significantly in terms of blends, wine styles, and even the look of the châteaux, the vineyard terroirs—everything is very different, including the classification systems.

It can be super confusing for people who aren’t familiar with it, which I totally understand. I was very confused when I first started learning about it.

On the Left Bank, you have a 1855 Classification that has been barely reviewed since the 1800s. So, the estates that received this classification back then mostly still hold it today, and that’s it. It’s been so many years, and nothing has changed, yet these wineries still benefit from this very prestigious image.

On the Right Bank, however, as you mentioned, we have a classification system, specifically in Saint-Émilion. Pomerol, for example, has no official classification—Pomerol is just Pomerol. But in Saint-Émilion, we have a classification system. Saint-Émilion is an appellation, and Saint-Émilion Grand Cru is also an appellation—representing the best crus of Saint-Émilion. The term "Grand Cru Classé" refers to the official classification within this system. If you achieve Grand Cru Classé status, it means you have entered the Saint-Émilion classification system.

I personally prefer the Saint-Émilion system for two main reasons.

First, because it’s reviewed every ten years, it ensures consistency in wine quality. It’s not just that a wine was good once and is assumed to be good for the next 200 years. Drinkers are not left wondering if the wine still meets the same standard. With regular reviews, you need to maintain your standard. If you don’t, you lose your classification.

The second reason I like this system is that it gives a chance to châteaux that haven’t yet been classified. If you work hard, improve your systems, enhance your winemaking, and manage your vineyard well, you can eventually earn a classification, which is extremely rewarding. So, from my perspective, this system is a bit fairer and more rewarding as well!

“ If you leave your bottle out in this weather, it gets up to 30°C, 25°C if you’re lucky. The wine warms up, and warm red wine in a hot, humid climate—I just can’t! * Laughs*”

[88B]: You’ve spent the last couple of years as a wine educator in Southeast Asia and I understand you're based in the vibrant city of Bangkok. How would you pair your favourite wines from the Moueix family's vineyards with your favourite dishes from Asia?

[Alice]: My personal views are a bit out of the norm regarding wine pairings since I don’t eat meat. Now, I’m a WSET teacher and I’ve studied for the WSET Level 3 certification, so I could tell you what foods you’re supposed to pair with what wines going by the book. But I have a very different personal vision of wine pairing. The traditional system has a Western dimension—pairing red wine with red meat, cheese, and so on. But when you’re living in a country like Thailand, this isn’t what we eat, and it’s not what we drink. The weather is so hot that right now, I don’t want to drink a heavy red wine with a steak.

So, I always tell the people I train, even in restaurants, not to force drinkers into a certain type of wine just because of the food they’re eating. In Thailand, the older generation tends to like very bold wines with high tannins, more of a Left Bank style—they love it with spicy foods. But for me, it’s a bit overwhelming.

Some, like me, would totally pair a fish with a red wine from the Right Bank, like Bélair-Monange. I think it matches perfectly. But my favourite dishes from Thailand are vegetarian. I love green curry, coconut curry, and papaya salad, which is super spicy. Mango sticky rice is my go-to dessert. I love curries in general, and I think they pair really well with our wine, especially Merlot-based wines or more fruit-forward wines that are smoother, with lower tannins and acidity, so they don’t overpower the food.

I also know people get a bit surprised when I tell them this, but I like to cool my red wine. Not in an ice bucket, of course, but I put my red wine in the fridge because room temperature in Asia isn’t the same as in France! If you leave your bottle out in this weather, it gets up to 30°C, 25°C if you’re lucky. The wine warms up, and warm red wine in a hot, humid climate—I just can’t! * Laughs* If you want to enhance the fruit and smoothness, I really like to cool my wines a bit.

I think it really depends on what you like, but in general, Merlot-based wines—not just Moueix wines, but Merlot-based wines in a broader sense—work really well with the climate and food here.

[88B]: What has been your biggest takeaway so far after working so closely with wines?

[Alice]: The wine industry is incredibly passionate. We’re extremely lucky to be part of it because there’s always something new happening. I would say, keep an open mind. The industry is evolving rapidly, especially with the variety of wines available today. You’re constantly discovering new things.

Working for a Bordeaux house, I’ve realized how you need to keep an open mind. Bordeaux used to be the grail—everyone wanted Bordeaux wines. But now, interest has dropped a little bit because the competition from other regions is so strong. Many countries now have the know-how, knowledge, and capacity to produce wines. The younger generation is more curious—they want to try new things. Bordeaux wines tend to be more expensive too, so they’re often looking for something more affordable.

You need to be reactive, keep an open mind, and bring a modern touch to your approach. What I love about Moueix is that we’ve struck a good balance between tradition and modernity. It’s a family-owned company, started in 1937, with three generations of Right Bank Bordeaux producers. We maintain traditional methods and philosophy in our winemaking, but we’re also modern in the sense that our Bordeaux wines are more easy-drinking, approachable, and youthful, with smoother and fruitier notes.

We also have teams in Asia to adapt and adjust to different markets. The wine industry is fascinating—it really is a passion-driven industry. You need to be aware of what’s happening and not stay stuck in a narrow vision, or you risk missing important trends. At the end of the day, we want people to be happy drinking wine. That’s what it’s all about—sharing a good bottle of wine with friends or family and making people happy.

Current owners, Edouard and Christian Moueix (Source: Benjamin Duvignac)

For me, this industry has brought a lot of pleasure and enjoyment, allowing me to meet so many people from different places, cultures, and backgrounds. It’s beautiful to see our wine shipped all over the world and to gather around a bottle with people – like, I’m from France and you’re from Singapore, and still we share the same passion. We drink the same wine together, share a conversation, and that’s magical—it’s absolutely amazing when you think about that. Without that bottle, I wouldn’t be here with you, talking, exchanging ideas, and learning. For me, it’s the best experience—it’s truly amazing.

[88B]: This has been super insightful – thank you for sharing your time and passion with us, Alice!

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@CharsiuCharlie