After winemaking in Australia, New Zealand and Burgundy — where he struck up an ongoing friendship with Ben Leroux at Comte Armand, Jean-Baptiste Souillard worked as an oenologue for Jean-Luc Colombo before starting his own micro-négoce in 2014. For JBS, freshness and digestibility are King. Mirroring the cellar, the winemaking is basic as. Natural ferments, with plenty of whole bunches, neutral oak (old barrique) and delicate extractions are the order of the day. Tasting through the 2016s —deliciously savoury, bunchy wines of complex fragrance and subtleness — it’s clear the Northern Rhône has an outstanding new talent in its midst (and he’s only getting started.