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While working as a sommelier in upscale restaurants, Jean-Christophe Garnier (or J-C) discovered a contingent of underground, off-the-beaten track vignerons whose intriguing wines inspired him to pivot into natural winemaking himself. After studying winemaking in Thouarcé, he then pursued a higher diploma in Montreuil-Bellay, and interned with Mark Angéli of Ferme de la Sansonnière and Pierre Parcé of Domaine de La Rectorie. In 2002 he began his own domain in Saint-Lambert-du-Lattay in the Anjou region of the Loire Valley. This region, where J-C is making some of the most pure and energetic wines, is somewhat of an epicentre for adventurous winemaking ideas and is home to a supportive natural winemaking community. Garnier farms organically and strives to make wines as naturally as possible. He also draws on biodynamic principles as a way to respect and enhance the medley of schist, limestone and marl that make up his vineyards. In the winery, he slowly and gently hand-presses grapes in a Calvados basket press for one, two, or sometimes three days to produce slightly oxidative white wines, and deeply hued reds with soft tannins. The spirit and originality of his wines reflect his personality.