About me
My name is Pierre and I'm a French Cooper who learnt the principles and craft of coopering in Burgundy, France. After two years of apprenticeship at The School of Les Compagnons du Devoir and the cooperage Meyrieux (on the Beaune Coast), I spent 6 months in Damy, training for the WorldSkills, a global competition that prizes precision, creativity and strength of execution. In 2017, I won the National Bronze Medal for the craft of Coopering and was offered the opportunity to work at Taransaud Beaune, a premium and innovative Cooperage in France. Four years ago, I made the decision to move to Australia and I am now based in the Orange wine region in New South Wales, where I am dedicated to bringing traditional craftsmanship to expend the life of barrels for the local wine and spirits community.
the process
Oak barrels are an essential part of wine production and every 3-5 years a barrel can be renew.
As an experienced Cooper, I specialize in considered dismantling of retired barrels by shaving the maximum of depots to reinstate the oxygenation and to improve the tenacity/flavor of the wine. Once the barrel is reassembled, I toast it. The level of toast will determine the final impact imparted to the wine or spirit. After the toasting is done, the barrel is restored to its original condition.
I'm always looking for new opportunities.
Please don't hesitate to contact me.
