The Wines
Côte-Rôtie
AOC : Côte Rôtie
Terroir : The vineyards are situated in “Viallière”, “Champon” and “Le Plomb”, in the northern part of the Côte-Rôtie appellation, on ferrous mica schist soils. The slopes are south-east facing.
Surface area : 4 hectares.
Grape variety : More than 95 % Syrah selected from the best vineplants (an old, little-known grape called Sérine from Ampuis), plus some Viognier vine stocks are planted.
Age of vines : 10 to 60 years.
Work on the vines : We tend and cultivate our vines in the most natural way possible. Most of the work is carried out manually as large-scale machinery can not be used on the very steep slopes. Our planting density is eight thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are either supported by stakes or are trained along wires depending on the steepness of the slope. The vines on stakes are 'goblet-trained' and the vines on wires are pruned using the 'Cordon de Royat' method. The soils are farmed in the spring and the summer. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals. Our vine stocks come from our own selections of old Serine grapes (a traditional Syrah grape variety from Ampuis) which we graft at the estate. These Serines are less productive and allow the grapes to develop more complex aromas than if a more modern grape was selected.
Winemaking : The grape harvest is done manually using small containers. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are then vatted by gravity and are partially destemmed. The fermentation process takes place with natural yeasts. During the winemaking process a series of procedures take place: pigeages which is punching of the cap and remontages which is pumping over the fermenting wine from the bottom of the cask back to the top. A moderate temperature is maintained ensuring a gentle extraction of aromas and tannins. Depending on the wine tasting results, devatting takes place after 3 to 4 weeks.
Ageing : 2 years in oak barrels (volume of the barrel is 228 litres), (15 % new, made with fine grain French oak which has been dried for 4 years).
Annual production : approximately 15 000 bottles a year.
Ageing potential : The wines can be drunk early on, during the year after bottling, to appreciate the fresh emerging aromas or can be kept a few years to allow the complexity of the aromas to flourish.
Wine tasting : Fine, elegant wines revealing quite a strong tannin structure. Relatively complex fragrances of black fruits, spices and violets. The wines at their peak unveil aromas of undergrowth and grilled tobacco.
Food and wine pairing : Good quality grilled meat, a leg of lamb or duck. The older wines can be served with game. To be original, a vintage with a softer taste can be savoured with fresh water fish.
Organic wine, certified by ECOCERT
AOC : Côte Rôtie
Terroir : The vineyards are situated in “Viallière”, in the northern part of the Côte-Rôtie appellation, on ferrous mica schist soils. The slopes are south-east facing.
Surface area : 0,6 hectares.
Grape variety : Syrah selected from the best vine plants (a traditional grape called Sérine from Ampuis).
Age of vines : 30 years.
Work on the vines : We tend and cultivate our vines in the most natural way possible. Most of the work is carried out manually as large-scale machinery can not be used on the very steep slopes. Our planting density is eight thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are either supported by stakes or are trained along wires depending on the steepness of the slope. The vines on stakes are 'goblet-trained' and the vines on wire are pruned using the 'Cordon de Royat' method. The soils are farmed in the spring and the summer using a cable-drawn plough pulled by a winch. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals. Our vine stocks come from our own selections of old Sérine grapes (a traditional Syrah grape variety from Ampuis) which we graft at the estate. These Sérines are less productive and allow the grapes to develop more complex aromas than if a more modern grape was selected.
Winemaking : The grape harvest is done manually using small containers. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are then vatted by gravity and are partially destemmed. The fermentation process takes place with natural yeasts. During the winemaking process a series of procedures take place: pigeages which is punching of the cap and remontages which is pumping over the fermenting wine from the bottom of the cask back to the top. A moderate temperature is maintained ensuring a gentle extraction of aromas and tannins. Depending on the wine tasting results, devatting takes place after 3 to 4 weeks.
Ageing : 2 years in oak barrels (volume of the barrel is 228 litres), (25 % new, made with fine grain French oak which has been dried for 4 years).
Annual production : approximately 3 000 bottles a year.
Ageing potential : The wines can be drunk early on, during the year after bottling, to appreciate the fresh emerging aromas or can be kept a few years to allow the complexity of the aromas to flourish.
Winetasting : Fine, elegant wines revealing good long-lasting aromas. Relatively complex fragrances of red and black fruits plus spices. The wines at their peak unveil aromas of undergrowth and grilled tobacco.
Food and wine pairing : Good quality grilled meat, a leg of lamb or duck. The older wines can be served with game.
Organic wine, certified by ECOCERT
AOC : Côte Rôtie
Terroir : The vineyards are situated in “les Grandes-Places”, in the northern part of the Côte-Rôtie appellation, on ferrous mica schist soils. The slopes are south-east facing.
Surface area : 1 hectare
Grape variety : 100 % Syrah selected from old “selection massales” (an old, little-known grape called Sérine from Ampuis).
Age of vines : 80 years.
Work on the vines : We tend and cultivate our vines in the most natural way possible. Most of the work is carried out manually as large-scale machinery can not be used on the very steep slopes. Our planting density is eight thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are either supported by stakes or are trained along wires depending on the steepness of the slope. The vines on stakes are 'goblet-trained' and the vines on wires are pruned using the 'Cordon de Royat' method. The soils are farmed in the spring and the summer. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals. Our vine stocks come from our own selections of old Serine grapes (a traditional Syrah grape variety from Ampuis) which we graft at the estate. These Serines are less productive and allow the grapes to develop more complex aromas than if a more modern grape was selected.
Winemaking : The grape harvest is done manually using small containers. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are then vatted by gravity and are partially destemmed. The fermentation process takes place with natural yeasts. During the winemaking process a series of procedures take place: pigeages which is punching of the cap and remontages which is pumping over the fermenting wine from the bottom of the cask back to the top. A moderate temperature is maintained ensuring a gentle extraction of aromas and tannins. Depending on the wine tasting results, devatting takes place after 3 to 4 weeks.
Ageing : 2 years in oak barrels (volume of the barrel is 228 litres), (25 % new, made with fine grain French oak which has been dried for 4 years).
Annual production : approximately 3000 bottles a year.
Ageing potential : It's better to wait for about ten year to taste these wines, not always expressive in their youth. We have then an immense aromatic and gustative complexity.
Wine tasting : structured wines, powerful but elegant. Complex fragrances of black fruits, spices truffle and undergrowth.
Food and wine pairing : Very flavourful dishes of meat, games
Organic wine, certified by ECOCERT
Condrieu
AOC : Condrieu
Terroir : The vineyards are situated in adjoining places called “Vernon” and “Chery”, both are on the “Chery” hillside in the northern part of the Condrieu appellation. The biotite granite soils are very hot and filtering.
Surface area : 0.5 hectares.
Grape variety : 100% Viognier selected from the best vineplants.
Age of vines : 30 years.
Work on the vines : We tend and cultivate our vines in the most natural way possible. Most of the work is carried out manually as machinery can not be used on the very steep slopes and terraces. Our planting density is eight thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are trained along wires following the contour-line, the space between the rows of vines is sloping. The vines are pruned using the single 'Guyot' method. The soils are farmed in the spring and the summer using an electric entrenching tool. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals. Our vine stocks come from our own selections of best vine plants. They are less productive and allow the grapes to develop more complex aromas than if a more modern grape was selected.
Winemaking : The grape harvest is done manually. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are pressed, then the must settles at a cold temperature. The majority of the fermentation process takes place in barrels and a small part in stainless steel tanks and always with natural yeasts. The malo-lactic fermentation takes place afterwards.
Ageing : 1 year in barrels or stainless steel tanks. Fined and lightly filtered before bottling.
Annual production : approximately 2 000 bottles a year.
Ageing potential : The wines can be drunk early on, during the year after bottling, to appreciate the fresh emerging aromas or can be kept for up to 10 years. Our preference is to drink the wine after 4 to 5 years.
Wine tasting : Our Condrieu wine reveals many aromas (apricot, peach, honey, hawthorn...), it is a fullbodied, fat wine, low in acids and is marked by a very attractive minerality.
Food and wine pairing : This wine can be served with shellfish, fresh water fish, saltwater fish (but not too salty) and poultry. It can also be savoured with a local goat's cheese from the village of “Condrieu” called rigotte and with fresh asparagus drizzled with olive oil.
Organic wine, certified by ECOCERT
Coteaux du Lyonnais
AOC : Coteaux du Lyonnais
Terroir : Our Coteaux du Lyonnais wines come from the southern part of the appellation, not far from the River Rhône. In the village of “Millery”, the soil contains glacial moraines (large pebbles), whereas in “Orliénas” the soil contains granite. The slopes are south-east facing. These vineyards are relatively flat as the valley is not very steep. The ground consists of sand and large pebbles making the soil warm, allowing the white Chardonnay grape variety to reach a good ripening.
Surface area : 0.7hectare.
Grape variety : Chardonnay.
Age of vines : about 20 years.
Work on the vines : We tend and cultivate our vines in the most natural way possible. Our planting density is more than six thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are trained along wires, quite high up, and are pruned using the 'Guyot' method. The soils are farmed in the spring and the summer. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals.
Winemaking : The grape harvest is done manually. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are pressed, then the must settles at a cold temperature. The fermentation process takes place in steel tank with natural yeasts. The malo-lactic fermentation takes place afterwards.
Ageing : 6 months in steel tank. Light finning and filtration before bottling.
Annual production : approximately 2500 bottles a year.
Ageing potential : The wines can be drunk straight away after bottling to appreciate the fresh emerging aromas.
Wine tasting : A lively and fresh wine, in the aromas of citrus fruits, flowers
Food and wine pairing : With shells, shellfish, fishes, goat cheese or as an aperitif.
Organic wine, certified by ECOCERT
AOC : Coteaux du Lyonnais
Terroir : Our Coteaux du Lyonnais wines come from the southern part of the appellation, not far from the River Rhône. In the village of “Millery”, the soil contains glacial moraines (large pebbles), whereas in “Orliénas” the soil contains granite. The slopes are south-east facing. These vineyards are relatively flat as the valley is not very steep. The ground consists of sand and large pebbles making the soil warm, allowing the white Chardonnay grape variety to reach a good ripening.
Surface area : 1 hectare.
Grape variety : Chardonnay.
Age of vines : about 20 years.
Work on the vines : We tend and cultivate our vines in the most natural way possible. Our planting density is more than six thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are trained along wires, quite high up, and are pruned using the 'Guyot' method. The soils are farmed in the spring and the summer. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals.
Winemaking : The grape harvest is done manually. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are pressed, then the must settles at a cold temperature. Part of the fermentation process takes place in barrels with natural yeasts. The malo-lactic fermentation takes place afterwards.
Ageing : 1 year, in barrels. Light finning and filtration before bottling.
Annual production : approximately 4000 bottles a year.
Ageing potential : The wines can be drunk straight away after bottling to appreciate the fresh emerging aromas or can be kept for up to 4 or 5 years.
Wine tasting : These wines reveal aromas of citrus fruits and flowers enhanced with a mineral flavour.
Food and wine pairing : These wines can be served with shellfish, fish, 'quenelles' - a “Lyon” speciality (sausage-shaped dumpling), goat's cheese or as an aperitif.
Organic farming, certified by ECOCERT
AOC : Coteaux du Lyonnais
Terroir : Our Coteaux du Lyonnais wines come from the southern part of the appellation, not far from the River Rhône. In the village of “Millery”, the soil contains glacial moraines (large pebbles), whereas in “Orliénas” the soil contains granite. The slopes are south-east facing. These vineyards are relatively flat as the valley is not very steep. The ground consists of sand and large pebbles making the soil warm, allowing the red Gamay grape variety to reach a good ripening.
Surface area : 4 hectares.
Grape variety : Gamay.
Age of vines : about 30 years.
Work on the vines : We tend and cultivate our vines in the most natural way possible. Our planting density is more than five thousand vine stocks per hectare. In the winter, the land is left untouched and grass grows naturally. The vines are trained along wires, quite high up, and are pruned using the 'Cordon de Royat' method. The soils are farmed in the spring and the summer. Instead of using chemical fertilisers, we use manually-spread composted manure. The vines are treated moderately without using pesticides or synthetic chemicals.
Winemaking : The grape harvest is done manually. The grapes are carefully chosen and picked by the harvesters. When the crop arrives at the wine cellar the grapes are then vatted by gravity and are partially destemmed. One third of the grape crop remains in whole bunches. The fermentation process takes place with natural yeasts. A moderate temperature is maintained ensuring a gentle extraction of aromas. Depending on the wine tasting results, devatting takes place after 2 weeks.
Ageing : 6 months in stainless steel tanks.
Annual production : approximately 20 000 bottles a year.
Ageing potential : The wines can be drunk straight away after bottling to appreciate the fresh emerging aromas or can be kept for up to 4 or 5 years.
Winetasting : wines with a fine structure which reveal aromas of red summer fruits, redcurrants and raspberries.
Food and wine pairing : These wines can be served with a “Lyon” speciality called mâchon which is a plate of cold cuts (pork), with a barbecue or goat's cheese.
Organic wine, certified by ECOCERT
