Herve Souhaut farms and vinifies the 30 year old vines, rooted in steep, rocky, schist soils, entirely naturally. He harvests manually then ferments naturally with indigenous yeast, employing a combination of whole cluster and partial carbonic maceration to tame the wild tannins that are typical of Syrah from the Northern Rhone. Floral and gamey with enticing aromas of violet, fresh acidity, ripe black raspberry flavors, a hint of black olive and bacon fat, this wine pairs perfectly with roast pork but is balanced enough to enjoy with a hard, local cheese like a Tomme de Savoie.