Hèléne Thibon (above) makes her wine naturally – from bio-dynamic and organic farming, to her cellar work, everything she does is with a view towards preserving her vineyards (they’ve been in the family since 1670), and producing “wines that people can drink.” The winemaking relies on only native yeasts, and careful attention in the vineyards.
After all the fuss I’ve been making over fake wine, it’s refreshing to talk about someone who still plows with a horse (really…her mother once told her that to remain “slim,” she should help her father in the vineyards). Susan and I have drunk her wines with everything from grilled chicken to lamb roasts (depending on cuvée). Countless customers have made her Mas de Libian winery one of our most popular. Check them out next time you’re in.