Before Cepages, there was the dining room.

I spent my career as a sommelier and restaurant manager across some of Europe's finest tables 1, 2, and 3 Michelin-starred restaurants around Europe.

In France with Alexandre Couillon, in Switzerland, in Estonia at 180 Degrees by Matthias Diether and at Padäste Manor. I also worked for Monsieur Paul Bocuse in the USA. All of these special places with all those special peoples, they have in common one thing, is that night after night, I understood that a curated wine could change a meal or even a night, and that a great story around it could change how people drink it.

Going home, and coming back

When I moved back to France, I realized how much more I could still bring to Estonia — not just wine, but the products and producers I'd grown up around, chosen with the same care I once brought to a Michelin-starred wine list. That realization became Cepages.

A curated wave

Cepages exists to bring the Baltics wines it has never had the chance to try: bottles from winemakers I truly admire, most of them recognized by the Revue des Vins de France and other leading guides, but still unseen here. Not only the familiar names — a fresh, tightly curated selection of producers whose work deserves a place at Baltic tables.

Friendship first

None of this comes from a catalogue. Every winemaker we work with is someone I know personally — relationships built over months, years and long conversations in the cellar. We don't source wine, we go back to people we already trust, and bring what they make because we know already how good it is.