Eric and Charles-Eric Boisseaux are receiving recognition today for their meticulously acquired know-how, from generation to generation and on some of the French greatest wine soils. Boisseaux’s family spirit carries the values of the generations’ transmission and the constant pursuit of excellence. As the heir of a Burgundian family’s doings, Eric Boisseaux loves his work. As he will eternally be an ambassador of the French spirit, today he focuses on passing on to his son Charles-Eric the secrets of Château Vannières. Mourvèdre, Grenache and Cinsault traditionally for red and rosé Bandol; Clairette and Bourboulenc for white Bandol. The grape varieties reveal their personality in the great wines of Château Vannières. Eric Boisseaux is dedicated to the love of eating and living well: “I make wines to serve dining at the table or simply to drink well.” Since always, Eric Boisseaux has worked the most naturally possible without altering the richness of his land.
“It is important to me that I personally tell you about Château Vannières with the passion and the respect I have for the winery, as my grandfather Lucien Boudot did, and as my son Charles-Eric will have: expand the domain and in turn transmit it to the next wine grower generation, as my ancestors did from one generation to the next for the past centuries.
First, we must talk about the soil of Provence, the origin of Château Vannières and Bandol, a magical place of clay and limestone soils where grow olive trees, cypress and stone pines. Also, the ‘Big Blue’ sea sculpts creeks and scarves deep abrupt and white inlets into the coast nearby. Finally, in the background blows the Mistral, our majestic wind that moves the area into a whirl of fascination.
Then comes the wine grower skills. I have adapted my inherited techniques from much drier conditions in Burgundy, resulting in giving our wines a unique entitlement and elegance.
Last but not least, we the Boisseaux most probably transfer into our wines our own vision of the world, our curiosity for modern tendencies and new technologies, our willingness to maintain the positive stress between tradition and modernity, our gastronomic taste for pleasing our senses, our taste for a certain style, a living art, an elegance in the attitude and the appearance, our own way to enjoy life while respecting our customers and our professional obligations.” – Eric Boisseaux