Hervé Souhaut's wines consistently display freshness, vitality and perfumed exuberance thanks to an extremely high attention to detail and his natural winemaking approach. Hervé and his wife converted the cellars of her parents' centuries-old hunting lodge into the winery and now draw on four parcels of vines totaling 8.5 acres in St.-Joseph, as well as 20 additional acres of Vin de Pays vineyards on the plateau, planted primarily to Gamay, Roussanne and Viognier. The domaine was created in 1993, growing steadily from there to total about 3,750 cases annually today - all sold quickly by reservation and they don't intend to grow much past that. The methods of Jules Chauvet are followed here, which is to say grapes are hand-harvested and then the whole bunches undergo a pre-fermentation maceration at low temperature. Fermentation follows using natural yeasts in wooden and concrete tanks – the wine is then aged on fine lees in seasoned oak casks for eight to twelve months. Following that there is just a teeny dose of sulfur at bottling, which is done without filtration.