Hervé works with entirely whole grape bunches and semi-carbonic maceration. His philosophy is to extract a delicate balance of tannins from the grapes, to make a wine with subtlety and finesse. This stands in contrast to many of the storied wines of the Northern Rhone, that are made with much more extraction of tannin, designed to be practically undrinkable in youth and soften and open with time. Hervé prefers to make a wine that is drinkable right away, but we must say his wines have such a fantastic level of purity and acidity, that the older bottles we have tasted have incredible potential to evolve into what we find to be one of the most spectacular.
Blend of Viognier and Rousanne. Silky medium bodied wine with singing minerals. Clean apple and pear, but not oxidative.
This wine could stand up to richer seafood dishes and even citrusy chicken.