Guillaume Sergent

Few people have heard of Guillaume Sergent today, but this is a name that is likely to be much better known in the near future. Sergent’s family has been growing vines in the area around Vrigny since at least the mid-nineteenth century, and Guillaume, a trained oenologist, took over the family estate in 2008, dividing it with his brother (who sells his grapes to Moët & Chandon). He farms a total of just 1.5ha, spread over eight parcels in the villages of Vrigny and Coulommes. Guillaume’s views on viticulture are decidedly contemporary, without being dogmatic. He used to say, "I’m not organic, I’m not biodynamic, I’m not raisonnée", but finally applied for organic certification in 2019. He follows the lunar calendar for many vineyard operations, most of his parcels are planted with natural cover crops for maximum biodiversity, plant-based tisanes as well as bouillie bordelaise are used against mildew, and he explains, "I just try to work the vines as best as I can, with respect for the plant and respect for the soil." As he has no facilities or cellars of his own, Guillaume continues to press his wines at the Vrigny co-operative, using one of the co-op’s pneumatic presses. The wine is fermented (not aged) in 400ltr barrels that are four to six years of age which after some experiments he prefers to 228ltr barriques.