Mathilde Sauvète

The Path

At Domaine Sauvète in Monthou-sur-Cher, Touraine, the work has been defined by continuity: Mathilde Sauv has spent her career there, and the estate has remained the centre of her professional life. From 2013–2020, she worked there as winemaker, a period that built her practice in direct contact with the vineyards, the cellar, and the seasonal cadence of the site. The role required patience as well as judgment, and those years gave her work a quiet precision. Since 2020, Mathilde has been the winemaker and runs the estate of Domaine Sauvète. The progression reads less like a change of direction than an accumulation of responsibility. It is the same estate, the same attention to detail, now carried with the broader perspective that comes from knowing the place from the ground up.

The Work Today

The winemaker’s job at Domaine Sauvète is a mixed one, moving between vineyard rows, cellar work, estate visits, and commercial relations. Mathilde Sauv names that range directly: “I appreciate the variety in the winemaker's job very much, whether in the vineyards, in the cellar, during visits to the estate, or in commercial relations.” It is a practical description of the work, and one that places process, place, and exchange on the same level. That same directness shows in the way she speaks about visitors. “I would be delighted to explain our work in organic viticulture to visitors,” she says. The offer is simple, but it tells you how the estate is meant to be read: through the methods used in the vineyard, the decisions made in the cellar, and the daily discipline behind the wines. At Domaine Sauvète, the work stays close to the land and close to the people who come to understand it.

Signature

Mathilde's signature dishes include Les Gravouilles, Antéa, and Onéros. Each name sits with the quiet distinctiveness that seems to match her own approach: specific, rooted, and expressive of a defined identity.

In Their Words “I appreciate the variety in the winemaker's job very much, whether in the vineyards, in the cellar, during visits to the estate, or in commercial relations.” “Today our ambition is to produce authentic wines that offer the deepest expression of our terroir.”