His winemaking technique is distinctly non-interventionist - he rarely de-stems, he doesn't use new oak and his wines are often aged for up to two years before bottling. This traditional approach gives an old-fashioned style of Hermitage which is full, well-structured and very long-lived.
DECANTER 94 POINTS - "85% from lieu-dit Les Plantiers and 15% from Les Bessards, which have spent 20 months in old barriques. It's a restrained and elegant style, but not without power. This has bright blackcurrant and black pepper aromas, and a good weight of integral tannin, bright acidity and sublime freshness. It's a toothsome style, with good texture and relief."