Didier Le Calvez

After more than ten years in New York (1988-1999) as manager of the Plaza Hotel, Didier came back to Paris as the general director of the Pierre before overseeing the reopening of the prestigious George V in Paris. Enrico Bernardo worked for Didier at the George V on his way to claiming best sommelier in the world in 2004. He also hired Eric Beaumard, the second-best sommelier in the world in 1998, and encouraged him to develop the wine list at the George V. From 2010 to 2015 he managed the iconic Parisian restaurants le Bristol and then La Reserve.

“Working with some of the best sommeliers and winemakers in the world, only reaffirmed and strengthened by love for wine. I was excited about this project from the start and being able to start from scratch was the best way to reach my high standards.”

Olivia Le Calvez

After creating a boutique hotel and restaurant, Toiras in 2004 which became the first 5-star hotel on the,Île de Ré , Olivia Le Calvez joined the Relais & Château board of directors in 2013.

"We finished our first harvest in October 2010 under the last of the glorious sunshine … the next day it rained! We were joined by our 2-year-old daughter Clarisse, and our 4-year-old son, George who cut his first grapes! Making wine is a way of life, a culture, and a schooling in rigor and excellence, it’s also tradition with a knowledge we want to pass down to Clarisse and George from an early age.”

The technical team:

The team at Château Clarisse is under the expert guidance of Ludovic Hadal who approaches each step of the process, from the vine through to the final bottle, with care and precision.

Tourism:

Oenotourism at Clarisse is growing in popularity; visitors love coming to the Château and learning about the winemaking and the terroir which makes Clarisse so special.

The partners

Stéphane Derenoncourt and his team of enological consultants accompany Château Clarisse in their technical decisions from the vineyard all the way to the final blending. Their philosophy is to maximize the terroir expression in the wines and to make wines that can not only be drunk immediately but can also age gracefully.