Origin: a selection of vines on the hillsides of the north of Saint Joseph. Assemblage of the plots best expressing fruit and freshness. “Les Pierres Sèches” is not a district, it refers to the dry stone walls used to strengthen the vine terracing.

Soils: sandy, granitic, shallow.

Varieties planted: syrah.

Cultivation: high-density planting (8,000-10,000 vines per hectare). No insecticides few treatments (depending on weather), small amount of organic-only fertiliser, with respect of soil and vine balance. Vigour and yield control, leaf-thinning and green harvesting to promote grape maturation.

Vinification: the grapes are hand-picked; and then sorted, crushed and partially destemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented
in barriques with native yeasts.

Maturing: 18 months in barriques.

Alcohol content: 13%.

Output: approx. 60,000 bottles.

Style: a fresh, precise, fruity nose. Subtle and taut on the palate, and bursting with lovely fruit. Mild, subtle tannins.

Ageing: can be drunk young, but also laid down for a decade or so.

Food match: poultry or tender meat (e.g. veal rib with chanterelles, and sautéed new potatoes).