Philippe Auchère has been cultivating his vines since 1995 in the commune of Bué, a town just a stone’s throw from Sancerre. A bon vivant and lover of gastronomy, Philippe studied pastry-making before deciding to take over the reins of his father’s estate. Today he farms 7 hectares divided between the clay-limestone slopes of Sancerre and the flinty clay soils of Coteaux du Giennois, embracing the distinct personality of each site.
His philosophy is rooted in thoughtful farming and minimal intervention. Lightweight tractors and manual hoeing preserve soil structure while encouraging biodiversity, and every wine ferments spontaneously with its own native yeasts—without acidification or unnecessary additives. Rather than pursuing uniformity, Philippe allows each vintage to express the nuances of the growing season and the character of its vineyard.
The estate is as much a living farm as it is a winery. Gaston, the resident pig, keeps the surrounding woodland in check, while a flock of Ouessant sheep and free-ranging chickens naturally maintain the vineyards and gardens. It's a simple, self-sustaining ecosystem that reflects Philippe's belief that healthy vineyards begin with a healthy environment.
The result is a collection of wines that are precise, vibrant, and unmistakably expressive of the Loire's diverse soils.
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