During our lunch together, Colmant’s elegant bubblies were exquisitely paired with dishes by chef Duncan Doherty. From razor clams, ostrich tartare and a roulade of kingklip and oysters, right through to a selection of French cheeses and vanilla pana cotta, the different MCCs proved ideal partners to each of these gastronomic delights.
What a privilege it was to journey through the years, vintage by vintage, with JP as our tour guide. Like a poetic journal, each one held different secrets, layers and stories. However, all spoke the same language: one of love, hard work and that quintessential leap of faith.
The Belgian behind the bubbly…
Why did you decide to become a winemaker?
Not many people get the opportunity in life to make their dreams come true and even less actually grab this opportunity. I’m very grateful for the privilege. Making bubbly is a perfect combination of what I cherish: working in touch with nature and using a subtle mix of science and the senses to eventually result in a refined and noble creation.
Highlights in the future?
This month, we launch the “Absolu Zero Dosage”, which I consider as the ultimate expression of Colmant. It’s a proud and joyful celebration.
Your winemaking philosophy?
MCC is made of grapes … therefore the priority must be to first select the right vineyards and the right picking dates for what we want to achieve. If the raw material is right, then the winemaking should be kept as natural and simple as possible. Focus on what you are good at and try to get every vintage closer to perfection.