Alexis Hudon
Loire Valley, France
Although Alexis Hudon is a newcomer to the Loire winemaking scene, his early vintages have already positioned him among the esteemed legends of the region. Originally from Quebec, Alexis transitioned from a decade-long career as a sommelier specializing in natural wines in Quebec City and Montreal to pursue winemaking. His journey began in 2014 when he participated in his first harvest alongside renowned winemakers in Burgundy and Anjou.
After this initial experience, he returned to Paris, where he delved deeper into the world of natural wines at acclaimed establishments like Clamato and Coinstot Vino. In 2015, driven by his passion for winemaking, Hudon made the pivotal decision to work full-time with Lise & Bertrand Jousset in the Loire region. By 2019, he had established his own cellar space, despite not owning any vineyards. Instead, he sources exclusively organic fruit from friends in Touraine AOP, with 80% coming from Saint-Aignan and 20% from Montlouis-sur-Loire.
Alexis's commitment goes beyond mere fruit procurement; he actively engages in vineyard work alongside landowners. Tending to 4 hectares of land for grape sourcing, he meticulously prunes vines, tends to the soil, and hand-harvests with his team. The harvested grapes are carefully transported in small crates to his cellar in Bourges for vinification. While still assisting his friends at Jousset when needed, Hudon independently released his inaugural vintage in 2018 with 500 cases—a number that tripled by the 2019 vintage.
After this initial experience, he returned to Paris, where he delved deeper into the world of natural wines at acclaimed establishments like Clamato and Coinstot Vino. In 2015, driven by his passion for winemaking, Hudon made the pivotal decision to work full-time with Lise & Bertrand Jousset in the Loire region. By 2019, he had established his own cellar space, despite not owning any vineyards. Instead, he sources exclusively organic fruit from friends in Touraine AOP, with 80% coming from Saint-Aignan and 20% from Montlouis-sur-Loire.
Alexis's commitment goes beyond mere fruit procurement; he actively engages in vineyard work alongside landowners. Tending to 4 hectares of land for grape sourcing, he meticulously prunes vines, tends to the soil, and hand-harvests with his team. The harvested grapes are carefully transported in small crates to his cellar in Bourges for vinification. While still assisting his friends at Jousset when needed, Hudon independently released his inaugural vintage in 2018 with 500 cases—a number that tripled by the 2019 vintage.
