“I’ve come to appreciate that the best wine is made in the vineyard.   The winemaker’s job is to let good grapes express themselves naturally”



It is my good fortune to have had a French/Italian mother and a French grandfather; Alex Mercier was a great restaurateur in Soho, Le Petit Savoyard, even before the First World War. It was perhaps inevitable that I should develop a deep interest in good wines, and food, since childhood.

Breaky Bottom sits in a beautiful secluded fold in the Sussex Downs – wonderfully remote; I planted the vineyard in 1974, seeing the potential offered by a climate similar to that of Champagne and the Loire.  At the same time modern plant science was developing early-ripening varieties, and demand was emerging for clean, elegant cool-climate wines.