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Mary Taylor and her team uphold a philosophy deeply rooted in partnerships with true artisans. Their wine selection process involves collaborating with grower-producers who embrace respectful land farming practices, embodying the essence of authentic craftsmanship. While prioritizing independent wineries, the company extends its network to two small co-operatives in Bordeaux and Saint-Pourçain, sharing common values of sustainability, minimal intervention, and artisanship.

Despite the financial constraints that hinder many vignerons from obtaining organic or biodynamic certification, Mary Taylor's growers adhere to farming practices aligning with these standards. A preference is given to producers following sustainability criteria outlined by the Haut Valeur Environmentale (HVE), an EU-adopted environmental certification for farms. Emphasizing the true diversity of terroirs in winemaking, their producers minimize filtration, limit sulfur use before bottling, and opt for natural or local yeast strains during fermentation. Avoiding intrusive young oak, the focus remains on expressing the genuine essence of vintage, grape, and terroir. In their pursuit, Mary Taylor seeks partners, customers, growers, and employees dedicated to equal opportunity, integrity for all living beings, and a profound sense of stewardship for the earth's beauty.