The estate’s smiles
The estate employs between 20 and 80 people (during harvest time), depending on the season and the vineyard and winery calendar. Portraits of the men and women of Lilian Ladouys
Jacky and Françoise Lorenzetti
After surrendering Foncia (the European market leader in property management) to the Banque Populaire group, Jacky Lorenzetti felt a need to move on to something new and invest his personal wealth in his four passions within the Ovalto Investissement holding: financial management, property, sport and viticulture. Françoise, who spent her childhood among the Bordeaux vines, dreamt of getting back to her roots. They acquired Lilian Ladouys with a plan to do all they could to enhance this great terroir. In wine, as in rugby, a taste for challenge set their hearts racing.”
The name Cruse has been echoing through the vineyard since the 18th century. Like his ancestors, Emmanuel Cruse knows the world of Grand Crus like the back of his hand. Co-owners of Château d’Issan in Margaux with Jacky and Françoise Lorenzetti and a Grand Master of the Commanderie du Bontemps brotherhood, he has been applying his exacting standards to Lilian Ladouys and Pédesclaux since 2010.
Understanding and awakening the terroir, taking the estate to new heights – this is the role of Vincent Bache-Gabrielsen. A feature at the estate since the arrival of Jacky and Françoise Lorenzetti, the chief operating officer has been moving forward with sensitivity and precision.
Vincent Mulliez, the eternal inspirer
He left his suit and position as a London banker behind to explore the emotion of wine. He was always fully committed to his work, whether running his southern Médoc estate or advising the Lorenzettis on their acquisition and management of Château Lilian Ladouys and Château Pédesclaux. Vincent Mulliez died in 2010, leaving behind a legacy of precision, determination and love for great wine among his entire team.
Lilian Ladouys would be nothing without them. Whether among the vines, in the cellars or welcoming visitors, they are behind the estate’s reputation for excellence. The team is expanded during the harvest, which is carried out completed by hand. A group of around ten people also work at the sorting table. Photos by Stéphane Cottereau