94-95% Syrah,
5-6% Viognier
Organic without certification
Since Pierre set all the vines in the ground himself he has a very close bond to the land, hence respecting it through organic farming was a given – and given the estates tiny size he does not bother with official certifications. The steep nature of the vineyards inhibits all kinds of mechanical work – everything is done manually, harvest included. Vinification is as old school as it gets. For Côte-Rôtie: no destemming, native yeast-fermentation, mostly submerged cap (sometimes remontage). Co-ferments with around 5 % Viognier. Wines age in oak, of which only 15 % is new. The reason for that is solely because Pierre does not trust second hand barrels (although he made an exception when he bought old barrels from DRC and Liger Belair to age his Dolium). Racking is avoided and wines are bottled unfined and unfiltered. Condrieu: only oak is used for fermentation, 400 litre-barrels of which 11 % are new, native yeast carries it through, wines then spend a year on the lees and go into bottle unfined and unfiltered.
Organic without certification
Since Pierre set all the vines in the ground himself he has a very close bond to the land, hence respecting it through organic farming was a given – and given the estates tiny size he does not bother with official certifications. The steep nature of the vineyards inhibits all kinds of mechanical work – everything is done manually, harvest included. Vinification is as old school as it gets. For Côte-Rôtie: no destemming, native yeast-fermentation, mostly submerged cap (sometimes remontage). Co-ferments with around 5 % Viognier. Wines age in oak, of which only 15 % is new. The reason for that is solely because Pierre does not trust second hand barrels (although he made an exception when he bought old barrels from DRC and Liger Belair to age his Dolium). Racking is avoided and wines are bottled unfined and unfiltered. Condrieu: only oak is used for fermentation, 400 litre-barrels of which 11 % are new, native yeast carries it through, wines then spend a year on the lees and go into bottle unfined and unfiltered.