DAVID HASKELL, Winemaker / Savant Fou
Savant Fou (Definition) : Mad scientist who is described as “mad” or “insane” owing to a combination of unusual personality traits and the unabashedly ambitious nature of their experiments.
If you know or have met David, this definition will make perfect sense. From his days as a sommelier at top notch restaurants like Manhattan’s Aquavit, Le Cirque and Paris’ Guy Savoy to owning his own wine bar and bistro in LA, David’s quirky personality and desire to experiment with food and wine pairings are quite apparent.
In 2013, when David decided to focus his passion into winemaking, his ambitious nature drove him to do something a bit different from the norm. He decided to use his refined palate along with extensive research in the science of wine to develop a product that could be as transparent and honest as possible; and still capture the full essence of the fruit.
David’s process is about being reactive rather than controlling. It’s giving a voice to the fruit by guiding and encouraging it, not by force or manipulation. It’s about using the science of wine to bring out the beautiful flavors, while not adding chemicals or other artificial additives.
And, by being transparent, you’ll know exactly what’s in the barrel, the tank and the bottle because at Boscoe, we are proud of our grapes and the road taken to shape them into the elegant wines that you’re drinking. It’s what we at Boscoe love, it’s what we believe in, and we hope you enjoy it too.