Yannick Loué – Owner

Yannick Loue

The food and beverage industry has always been in Yannick’s blood. He decided to follow in the footsteps of his father by attending the Catering School of Paris. He started his career in a Michelin star restaurant in France before moving to England.

Yannick spent 8 years working in the New Forest where he developed his passion for wine, discovering all the New World wines that he had never encountered before. In France only french wine was commonly available.

His main passion isn’t the big name wine houses, he’d rather focus on the small producers who make great quality and great value wine. He loves to share his passion with others and is keen to break down the barriers that he feels are in place when it comes to talking about wine.

His primary vision for Le Vignoble is to really open peoples minds by showing and encouraging them to taste different wines so that they gain a real understanding and appreciation for wine. His aim is for people to buy a decent bottle and savour it, he is a firm believer that you get what you pay for and that cheap wine from supermarkets only encourage people to drink more with no thought about quality.

Yannick is an approved program provider for WSET, and also personally holds his WSET Level 2 Award in Wines & Spirits and WSET Level 3 Award in Wines.

Yannick’s wine choices.

Top Wine for Spring Drinking: Beaumont Hope Marguerite 2014, Bot River, South Africa

Top Wine for Everyday Drinking: Les Complices de Puech Haut 2014, Languedoc, France

Top Wine for a Special Treat: Caballo Loco Magnum 14 NV, Lontue Valley, Chile

Mégane Petinay – Operations Manager

Mégane was born in the Champagne area of France, and when she finished school she was keen to pursue a career in the wine industry. She moved to Burgundy to complete a 3-year degree in Wine Business. Following this she returned home to work as a sommelier for several different Champagne houses. This was an incredible opportunity for her and she learned a huge amount about the Champagne industry as well as tasting some incredible cuvees, but she decided to leave France and move to England to improve her knowledge about all aspects of wine.

Mégane came to Le Vignoble as a placement student in 2013. Her English developed rapidly and she rose to the challenge of learning about New World wines, which there was not much opportunity to discover in France. After completing her placement she was offered a permanent job role with the company. Mégane loves talking to people about wine from all around the world and she constantly trains her palate to make sure that she can give the best advice possible. So whether you’re looking for a bottle of Champagne for a special occasion or just an easy-drinking wine after a hard days work, she will be more than happy to give you some suggestions.

Since joining the Le Vignoble team, Mégane has gained both her WSET level 2 Award in Wines & Spirits and WSET Level 3 Award in Wines.

Mégane’s wine choices.

Top Wine for Spring Drinking: Dinastia Vivanco Quatro Varietales 2012, Rioja, Spain

Top Wine for Everyday Drinking: Verum Chardonnay 2013, Rio Negro. Patagonia

Top Wine for a Special Treat: Paul Jaboulet Ainé Hermitage La Chapelle 1989, Rhone, France

Ele Braund – Business Development

Ele first discovered a love for wine when she was the manager of a 2 rosette fine dining restaurant in a local resort, she enjoyed showing customers unusual grape varieties and regions, encouraging them to try something new.
She took a break from her career to start a family, and returned to work within the wine industry here at Le Vignoble in 2015.
Ele’s main role is to help promote and develop the business, she also looks after our events bookings and online communications.

Ele holds a WSET level 1 Award in Wines, and is currently working towards her WSET level 2 Award in Wines & Spirits.

Ele’s wine choices.

Top Wine for Spring Drinking: Furleigh Estate Tyrannosaurus Red 2014, Dorset, England

Top Wine for Everyday Drinking: Finca Montepedrosso Rueda 2015, Rueda, Spain

Top Wine for a Special Treat: Billecart Salmon Blanc de Blanc Grand Cru, Ay, France

Andrew Duggan – Wine Sales Assistant

During his career, Andrew has had a varied range of hospitality roles, but all of them have led him back to the wine industry – something that he loves and has a passion for.
Andrew enjoys finding the relatable characteristics and styles in wines of the world, and finding ‘wow’ factor wines for customers is a rewarding achievement that drives him to grow his knowledge.

Andrew holds a WSET level 1 Award in Wines and is hoping to gain further qualifications in the near future.

Andrew’s wine choices.

Top Wine for Spring Drinking: Knightor ‘Mena Hweg’ 2014, UK

Top Wine for Everyday Drinking: Verum Cabernet Franc 2012, Argentina

Top Wine for a Special Treat: John Duval ‘Eligo’ 2009 Shiraz, Australia

Verity Allen – Wine Sales Assistant

Verity is fairly new to the wine industry, but her passion and knowledge for the topic has grown substantially in a short period. She was introduced to the wine world in Chester after an opportunity arose whilst she was looking for a career change, and she hasn’t looked back since.
Verity is a local girl, and after moving back to the area in 2016 she knew Le Vignoble was the right place to fuel her passion and develop her knowledge further.

Verity holds a WSET level 2 Award in Wines & Spirits.

Verity’s wine choices.

Top Wine for Spring Drinking: Dereszla Tokaji Furmint Dry 2015, Hungary

Top Wine for Everyday Drinking: Omero Pinot Noir 2013, USA

Top Wine for a Special Treat: Tommasi Amarone Della Valpolicella Classico 2012, Italy

Bolli – The Bollinger Ambassador (Shop Bolliguard)

Bolli joined the team in 2016 and has since enjoyed meeting our regular customers and getting to know his colleagues. He enjoys walking, eating out & socializing. Bolli is not so keen on wine but can highly recommend our Voss mineral water from Norway.

Bolli’s treat choices.

Top Treat for Spring: Early morning muddy walks

Top Treat for Everyday: Chasing his tennis ball

Top Treat for a Special Occasion: Leftover sausages

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