From: This blend mainly comprises Vin de Pays from around the northern slopes of the Rhône, the Ardèche, and Drôme.
Varietal: 95% Syrah & 5% Viognier

Taste: The nose reveals an opulent, aromatic profile with tiny red and black berries, violet, and baking spice aromas. Round, fresh, and well-balanced, this northern Syrah is particularly seductive on the palate with notes of spices, Morello cherries, and violets, and its soft tannins are enhanced by good acidity, minerality, and a dusting of white pepper. A little Viognier completes the wine, giving it a silky touch that enhances the red berry fruits on the nose and palate.

Pairing: Pair this versatile beauty with everything from smash burgers to savory tofu scrambles. Some ideas include serving this with Beef or Mushroom Bourguignon or Stroganoff, wild mushroom strudel or risotto, sharp cheeses, Coq au Vin, and any combination of sausages with potatoes, vegetables, rice, and polenta. 

The people. This is the story of three young friends who have formed a remarkable wine partnership, drawing on the generational knowledge and experience of their respective families; the three are Nicolas Jaboulet, the 6th generation of a winegrowing family in Tain l’Hermitage; Guillaume Sorrel, son of Marc Sorrel of Domaine Sorrel in Hermitage; and Alexandre Caso, a specialist in the terroirs of the northern Rhône. Since 2012, they have been working parcels in Crozes-Hermitage and are now producing Northern Rhone wines that are true and classic expressions of the region. 


The Terroir. On average, the vineyard has young vines planted about 15 years ago, on terraces or the plains.

Location & Varietals. Syrah expresses itself most fully in its French birthplace, between Vienne and Valence. Some believe it originally came from Shiraz in Iran and was brought over during the Crusades. Others claim it first emerged in the 3rd century AD during the Roman Empire by dint of Emperor Probus. As for Viognier, the latest scientific research shows it originates from the northern Rhône Valley.

Vinification. 
- Pre-fermentation cold maceration to develop the fruit.
- Maceration and fermentation for about a fortnight with pumping over and then punching down towards the end.
- A portion of the wine is aged for five to six months in stainless steel vats. Designed to preserve the wine's fresh and fruity expression. The other portion is aged in conical wooden vats for the same length of time to promote tannin extraction.