This small artisanal Domaine, run by Brigitte Roch, Gilbert Clusel and their son Guillaume, only employs organic methods to work its vineyards and for some time have consistently had some of the lowest yields in the region. Such low yields and excellent vineyard sites help to produce excellent wines that are made in a gentle, pure and refined style.

There is little new oak; depending on the vintage, a large proportion of whole bunches may be included in fermentations and extractions are soft resulting in elegant, refined and characterful Côte Rôtie wines that age seamlessly.

The Côte-Rôtie is one of the most prestigious appellations in France’s northern Rhône Valley, celebrated for producing some of the world’s most distinctive Syrah-based wines. The region is situated on steep, terraced slopes above the River Rhône, where vineyards often reach gradients so severe that mechanisation is impossible, making viticulture highly labour-intensive. The climate is continental, influenced by the mistral wind, which helps keep the vines healthy by reducing disease pressure, while long, warm summers ensure optimal ripening.

The soils vary markedly between the northern and southern sectors. The Côte Brune is dominated by darker schist and clay, yielding structured, powerful wines with great ageing potential, while the Côte Blonde is composed of lighter granite and sand, producing more elegant, perfumed expressions. Syrah is the principal grape variety, though small amounts of Viognier are permitted and often co-fermented. This practice lends a floral lift and softens Syrah’s tannins.

Côte-Rôtie wines are typically deep in colour, with aromas of violets, blackberries, black pepper and smoked meat, developing notes of leather, spice and truffle with age. On the palate, they combine concentration with finesse, offering fine tannins, freshness and remarkable complexity. These wines are regarded among the Rhône’s most refined and long-lived expressions.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.