Oswaldo Hernandez, his "Nouvelle vie" (new life)

Can you imagine if a profession or passion were only reserved for certain people or an elite group? It would be boring, even insular. That’s exactly what I’ve been trying to escape from since I was old enough to dream about my future — whether that meant following in the footsteps of family or simply being part of a tradition destined to continue.

Bordeaux, on the other hand, is the opposite. It’s a place where tradition blends seamlessly with constant innovation, and we remain humble, always learning from the experiences of others.

From the very first day I arrived in France, nothing about my background suggested I was destined to make wine, let alone become a winemaker. But I was ambitious and a bit of a dreamer. I thought to myself, with the effort I was willing to invest, it would be wonderful to become a winegrower, especially in Bordeaux. I was naive, though, as my only experience at that point was with Bodegas Pomar in Venezuela, and I hadn’t yet made a single liter of wine. 

It all happened quickly—or almost all at once—thanks to luck and being in the right place at the right time. I bought a plot here, another there... and today, I have 12.64 hectares, to be precise. It takes a few years to truly understand your land, and every detail matters in crafting the best possible wines. If I had to describe my wines, I’d say they are, first and foremost, "gourmand" wines in the gustatory sense, and wines of experience. Thanks to an exceptional vintage, I’ve been able to express what I love most in a wine: the opulence of color, the generosity of aroma, and the silkiness on the palate, like whipped cream — with just enough acidity to ensure it will continue to evolve for years, while still being enjoyable today.

Yes, I’ve always drawn from the experiences and flavors of the wines I’ve tasted and enjoyed throughout my career, working alongside oenologists and wine professionals. I’ve made wine with Australians, Chileans, Argentinians, Germans, and of course, the French. I’ve traveled on my own or with my girlfriend, who by chance also works in the wine industry. I’m proud to sell in many countries, especially the USA, and I dream of expanding to other wine-producing countries like Italy and Spain. I love going to San Sebastián, and I’d love to see people there enjoy my wines—where the focus is almost exclusively on Spanish wines. But I believe the profile of my wines, especially the 2018 vintage, would be well appreciated by the refined palates of the Spanish. It’s truly a tasting experience.

My uniqueness also comes from my culture. I am rich in experiences, and I have the joy and privilege of expressing them freely and fully. I’ve been deeply enriched by my time in France and by the many people I’ve encountered along the way. Wine should evoke emotions, memories, and sparks. I aim to create a wine that stirs and awakens us, a wine that feels like meeting someone new. I’m particularly fascinated by older vintages, which possess this quality even more. A Bordeaux can be enjoyed young or aged for decades, and this is the balance I strive for in the production of my wines.

Today, many winemakers have jumped on the bandwagon of easy-drinking wines — those thirst-quenching, fruity, digestible wines that are enjoyable in their youth. As for me, I strive to create a wine that is complex and profound, yet still remains a delicacy.

The aromas of wine invite you to savor them quickly; they don’t tire you out, but rather, they satisfy the taster’s inclination toward reverie. My wines are dense, with intense, abundant fruit and acidity that perfectly balances a rich, ripe palate. You see, my obsession with taste is so deep that I carefully store my wines in the finest barrels, selecting the best wood for its origin and physical qualities. They are kept in optimal conditions—controlled temperature and light—remaining in the barrels for more than two years, allowing the wood to enrich the wines and impart a supple character.

It’s true that I chose an unconventional, artistic label, which I named "New Life." This signature holds deep meaning—it represents the beginning of my story. When I was 15, my mother gave me a book, and every line felt like it was speaking directly to me. It was Pablo Neruda’s autobiography. In it, he describes how he moved through life with wonder and an insatiable curiosity about everything and everyone. Some books have the power to change lives, and this was one of them for me. They bring us face to face with ourselves in a weightless way. In the strange solitude of reading, these reflective mirrors sometimes spark a shift in our existence. This book was a turning point for me; it rekindled my love for challenge, the freedom to create, and a relentless desire to take action.

After studying chemistry in Caracas, I packed my bags and embarked on my adventure in France, where I earned the prestigious oenology diploma.

Yes, two. Last year, despite my best efforts, one of my plots produced grapes that just weren’t interesting. No matter how many attempts I made, I couldn’t create a wine I was happy with. Then, my wife mentioned she’d tasted a gin from Mallorca, and I thought it was excellent. I asked her how it was made.

1. Most gins are made from grains—corn, barley, etc.—and I thought it would be interesting to make one from my wines. So, I named it "Infidèle," because it’s crafted from my grapes and then my wines. The unique twist? I made it with Mexican peppers—jalapeños that I grew in my vineyards.

2. I also produced a sparkling rosé that turned out to be incredibly sexy! Also, I just updated the design of my wine labels.
   
   

But what truly matters is continuing to focus on my wines. I want people to say my wines have a soul, that they are unique because they let the terroir speak for itself. I also work on their intensity by aging them for 24 months in barrels. I tell myself that if a story can change your life, so can a wine! A bottle is like a book, and the grapes are its words.

No, it'll go by quickly......

Consistency.

Being a dreamer.

Loyalty

I never give up.

I think too much, I'm always trying to seek understanding.

Being with my lover, Caroline.

Being with my lover, Caroline.

No longer being able to make wine – worse, losing my sense of taste and smell – the horror.

Bono from U2

At the foot of a Cabernet Sauvignon vine in my own vineyard, because it's pampered. 

Fire red

The orchid, (Venezuela's national flower).

A peace dove

My partner makes a delicious Japanese dish, Buta no Kakuni. If there's any left, make me an arepita the next day.

The one I drink with Caroline

The sound of a day beginning

"Dad," as spoken by my children

"Give up"

Paola, Nine, Caroline.

Marguerite Yourcenar, Milan Kundera, Gabriel Garcia Marquez, Albert Calmus, François Sagan

Zorro.

There are too many: Bono, Oscar de Leon, Freddy Mercury, among many others.

Ana Arent, Simone Weil, Albert Camus, Antonio ARMAS (baseball slugger).

Cowardice.

Lack of experience.

Singing, dancing, and so many others.

While sleeping, getting angry with everyone, alone to avoid the sadness of the people I love.

A rock star.

Stay clear-headed, accept the things you can't change.

Conqueror .