Our Reiki Master and Wine

Energy in the Vines: How Camille Discovered Reiki — and a New Way to Make Wine

Camille never set out to be the kind of person who talks about energy. He’s a man of soil and seasons. Of pruning shears and patience. He’s more comfortable among vines than crowds, and if he speaks, it’s usually softly — and only when it matters.

But years ago, something unexpected happened. Camille had been struggling with eczema for years. Nothing seemed to help — not creams, not diets, not doctors. It was during this time that he met a Reiki master through a friend of a friend. Not exactly the typical route for someone with boots permanently stained by vineyard dust.

The first session was quiet. No big moment, no light from the heavens. But something shifted. The irritation eased. His sleep deepened. And most of all — something in Camille’s way of seeing the world began to change.

He kept going back. Not out of desperation, but out of curiosity. It wasn’t just that the eczema improved — it was that he started to feel more connected. To himself. To his work. To the land. Fast forward a year or two, and Camille found himself in the vineyard, mid-harvest, holding a cluster of grapes — and feeling that same stillness he felt on the Reiki table. That same hum of quiet energy. So he tried something...

Call it intuition. Call it an experiment. He began practicing Reiki with the wine in the cellar, during fermentation, even at bottling. He wasn’t sure if it would do anything, but he believed in the intention. In the care. In the connection.

The result? Something changed. Subtle at first — but undeniable. The wine softened. The edges rounded. The flavours felt more… alive.

Today, Camille continues the practice. Not as a gimmick, not as a label claim, but as a quiet ritual. A conversation between the wine and the maker. A gentle energy that flows from hand to bottle.