Damien Laurent

Training at Bordeaux University preceded Damien Laurent’s start at Domaine Fournier Père et Fils in Verdigny in 2012, where he began as a vineyard hand and later became a winemaker. Staying at the same address allowed each step to build on the last rather than begin again from zero. That kind of progression gives a clearer view of the estate: the vineyard side is physical and immediate, while cellar work requires closer reading, tighter control, and a working memory of what the vintage has already asked for. Today, he is the oenologist at Domaine Fournier Père et Fils, responsible for quality and the cellar.

Responsibility for quality and the cellar at Domaine Fournier Père et Fils in Verdigny, Centre-Val de Loire, France places Damien Laurent between daily execution and broader oversight. The role reaches across the life of a wine, from the vineyard’s raw material to the cellar’s final decisions, and it depends on both detail and continuity. The house’s bottles are shaped through that span, with assessment and presentation linked back to the same working logic.

His name is attached to Les Belles Vignes 2025, a rosé cuvée, and to Pouilly-Fumé Saint Andelain, an experience imagined for the domaine. One is a named wine; the other is part of how the estate is presented. Both remain tied to the same house that has defined his career from the start.

Les Belles Vignes 2025 places his name on a rosé cuvée in 2025, while Pouilly-Fumé Saint Andelain shows that his work extends beyond a single bottling and into the way the domaine presents itself. The result is a career with a clear line of ascent, from Bordeaux University to vineyard hand, from winemaker to oenologist.