Jerome launched his career as a young man working for a conventionally-farmed estate, and got plenty of "reps" early on before pondering what he could do better with his own vineyard land. In 2001, he managed to get his hands on on two hectares in the Loire village Gétigné, which within 4 years he had broadened to six hectares of vineyards.
Interestingly, his harvests are not done purely by site - he will harvest each plot according to the vine age so he can best get a sense for the personality of each vine. His biodynamically-farmed vineyards sit atop soils of sand and silt, with a great amount of gabbro interspersed. This is a local phenomenon of sorts, a black igneous rock that is similar to basalt, and provides a distinct mineral strike to the wines of the region, and a brilliant layer of spice as well to his reds.
Jerome will separate his old-vine Melon wines according to the soil types, and vinify them differently. All wines ferment in tank, but the Gaïa will see time in amphorae as well. Perrieres will be aged on its lees longer (18-24 months) to soften, while the Gabbro sees about 10 months of elevage on its lees.
He will play with skin-maceration, whole clusters and infusion, but the progam here focuses on long, slow fermentations to create the greatest amount of complexity and finesse. Indigenous yeasts are used for all production, and even the Melon wines will go through malo-lactic. These are all wines chock full of personality and grace.
With a winemaker as thoughtful and obviously talented as Bretaudeau, this could be the future place for the Bordeaux grapes, so long as he serves as the winemaking czar for the entirety of the region.