My first steps in the wine world

During my student years, my love for wine began to deepen and take shape. During the summers of my English bachelor's in Bordeaux, the wine capital, I worked as a guide at the famous Château Monbazillac. This winery, located in the Bergeracois, is home to one of the oldest appellations for sweet wines.

My tasks were diverse and challenging: I gave tours, organized tastings, and sold wine directly to tourists. It was a time when my knowledge of wine grew rapidly, and I discovered how much joy I found in sharing my passion with others. What began as an interest turned into a deep fascination and ambition.

This experience not only fueled my passion, but also showed me the endless possibilities of a career in the world of wine. It gave me the confidence to explore my path further and eventually dedicate myself to this beautiful industry.

Education and internships

After my bachelor's degree in English, I decided to broaden my horizons and combine my passion for wine and tourism. I enrolled in a Tourism and Events school in Bordeaux, where I focused entirely on wine tourism. The location of the school was symbolic: situated in Bordeaux’s historic wine trade district, the Chartrons, in an old wine merchant’s house where the walls still bore the marks of the wine barrels once stored there.

During my studies, I completed internships that brought me even closer to the practical side of the wine industry. These internships not only gave me the opportunity to learn more about wine production and promotion, but they also strengthened my personal connection to Château Berthenon. During this time, I discovered that my uncle and aunt, the owners of the château, were planning to sell it. This news touched me deeply, as the château represents an important part of my family history.

I made a decision that would shape the course of my career: I would do everything I could to deepen my knowledge and skills in the world of wine, with the goal of one day taking over Château Berthenon and continuing its legacy. This led me to the next step in my journey: a specialized education to become a sommelier.

Sommelier training and hands-on experience

After completing my Tourism and Events diploma, I decided to take the leap and fully dedicate myself to the world of wine by enrolling in a sommelier program. Coincidentally, this training was located in the same historic district—the Chartrons—right next to my previous school. It felt almost symbolic: my path into the wine world was leading me deeper and deeper into the rich tradition of Bordeaux.
During my training, I started working as a junior sommelier in a high-end restaurant La table du Décanteur in Bordeaux, where I worked with an impressive and extensive wine list. There, I learned the finer points of wine selection, service, and pairing, while continuously expanding my technical knowledge.

The training itself was intense and inspiring. Every day, I tasted at least six wines—often more—which gave me a finely developed palate. My class was sponsored by Vignobles K, the owner of several vineyards in Bordeaux, including two prestigious Grands Crus Classés in Saint-Émilion: Château Bellefont-Belcier and Château Tour Saint Christophe. This partnership offered me unforgettable moments, such as winning a blind tasting competition with a score of 19.5/20, and a contest in which my team accidentally created a blend that came surprisingly close to the house style of Bellefont-Belcier.

In addition to the theory, I gained practical experience in winemaking. I helped with leaf-thinning of the vines at Bellefont-Belcier and took part in the grape harvest at Château Pape Clément, a Grand Cru Classé in Graves. My internship took me to Château Prieuré-Lichine, a Grand Cru Classé of 1855, where I learned about the daily operations of a renowned winery up close.
Another special aspect of this training was the international atmosphere. My classmates and teachers came from all corners of France and the world, which led to a rich exchange of knowledge and cultures. As class representative, I had the honor of supporting my fellow students and working closely with our passionate instructors.

A few months after completing my sommelier training, I worked at... to refine my technical knowledge of wine production Château Kirwan, a Grand Cru Classé of 1855. There, I worked under the guidance of my friend and mentor, the general manager of Château Kirwan, whose wife is a former classmate and dear friend with whom I’m still in touch.

This intensive period was a crucial step in my journey. It gave me the skills, confidence, and connections to further specialize and to dream of a future in which I not only share wine with others, but also honor my family’s heritage.