After a particularly hot and dry summer, the harvest began on August 17th with a perfectly ripe crop of white grapes, early enough to preserve all their freshness and natural balance. The reds followed, benefiting from a few saving rains that gave them more refinement. We favored infusion over extraction on our Crozes-Hermitage and our Brézème, preserving the crunchiness of the Syrah and the very delicate fruit of the vintage. In the cellar, the punching down and pumping for the 3 weeks of maceration released power and character for our Cornas, Saint Joseph and Hermitage. After devatting, a long aging will allow the wines to develop their aromatics, refine their tannins and gain in amplitude. The balance is already beautiful with controlled degrees and a lot of depth.

Sandy-clay soil covered in pebbles. The vines are tended in a traditional way, using methods that respect the terroir, thereby encouraging biodiversity and drawing out the very best from the grapes. This is why some of our centenary vine stocks are able to withstand the tests of time and continue to give their best.

- Harvested by hand.

- Traditional vinification.

- 70% destemmed.

- 3-day cold maceration.

- Punching down and pumping over in alternation to break down and push in the pomace cap and draw out the aromas and tannins.

- Barrel fermentation for 20 days.

- Aged for 12 months in 2-year-old barrels.

Beautiful, intense and deep purple, almost black colour. Very concentrated, the nose needs to be aerated to reveal the full extent of its powerful aromatic bouquet with notes of ripe black fruit and blackcurrants. Very elegant, the palate offers a beautiful tannic structure that is very peristent, with a delicate velvety texture and superb aromas that extend into a long, persistent finish. A very fine wine to taste in the next ten years.