When Stephane took over the family winery things were much different to how they are today, not only has the Domaine's name changed but the way everything is thought about, farmed and produced. Stéphane's hard work has transformed not only the quality of the grapes but the quality of the Domaine as a whole.
Working with the classic spread of Jurasic grapes and styles his entire goal was to use what can be found in his vineyards, so he started conversion to organic farming and only uses indigenous yeasts across his now entire 46 hectares and staggeringly 40 odd different cuvees. He and his wife are not only at the height of their powers but arguably the pinnacle of quality for the region.
Trousseau with some whole bunch has been fermented in 420 litre clay Amphore enabling the fruit and vineyard to say their piece without any oak to distort the conversation. Red berries, silky fruit with an earthen edge from the clay on which its grown, a fresh and pure wine that is complex and contemplative yet delicate and lithe.