After completing his studies in 2012, Mickaël Salmon became wineworker in an estate for two years before returning to the family farm in 2014, where he began to integrate into all levels of the farm. In February 2015, he left for New Zealand to work in a winery in the Marlborough Valley for several months. He takes the opportunity to visit vineyards around the world. He returned in July 2019, and joined forces with his father on the family domain, Salmon. At the same time, Mickaël decided to create his little domain in organic conversion in order to bring a different approach to the vineyard and the cellar. He selects several fairly specific terroirs to produce only single-plot vintages in white and red. Today Domaine Lucas-Salmon covers 9 hectares of Melon Blanc, Folle Blanche, Pinot Gris, Gamay and Pinot Noir. The wines are aged in underground vats, barrels, or in clay amphoraes in order to provide the beautiful oxygenation which now characterizes Mickaël's wines so well. The work in the vineyard is conscientious : the soils are fully plowed, and the team carries out a green harvest each spring. Today, the vintages are distributed throughout France, in fine restaurants and wine merchants, as well as for export. In addition to Mickaël, two wineworkers work in the vineyards, and Mickaël's wife devotes herself to the commercial side with him. The name Lucas, associated with the name Salmon, pays homage to Mickaël's great-grandparents who were also winegrowers in Landes Devin.