Forty-one hectares of limestone and clay, farmed by hand on a single south-facing hillside.
Picked at first light, berry by berry, before the sun warms the skins.
Pressed within the hour, gently, so only the free-run juice is kept.
Released only when it is ready. Some years, that takes a decade.
Five generations have worked this hill. We have never bought a grape, never hurried a vintage, and never made more wine than the land could honestly give. What reaches your glass is one slope, one season, and the patience to leave it alone.
Three wines, made in small numbers and allocated first to the people who have stood by us. A few cases are released here each autumn.
Our oldest vines, on the crown of the hill. Dark cherry, graphite and violet, with a long, cool finish that keeps unfolding in the glass.
From the white limestone terraces facing the river. Plum, cedar and crushed stone, generous now and better in five years.
A walled parcel that catches the first sun of the day. Bright, floral and fine boned, made to be opened rather than kept.
We move the wine as little as we can. Gravity, time and cold stone do most of the work.Inès Valcourt · Cellar master
The estate opens to a small number of guests each week, from April to October. Every visit is hosted by a member of the family or the cellar team.
A walk through the vaulted cellars and a seated tasting of the three current releases, drawn from bottle and barrel.
Six vintages of the Grand Vin, side by side, from the library cellar. Limited to eight guests.
Four courses at a single table on the terrace above the parcels, each paired with a wine from our library.