Partial barrel-fermentation, as well as ten months barrel ageing, gives this wine complexity which shines through in a nut-buttery nose, with a delightful splattering of vanilla, yellow apple and soft lemon. The delicate ripe lemon aromas sharpen into a lemongrass and fresh apple palate. On the long and smooth finish, this wine summarises its ideal balance between freshness and almond butter creaminess.

This Roussanne is best served at 10-12°C. Pairs fantastically with intense grilled fish such as herring, and informal crispy potatoes.

Julien Dreveton learnt the trade in Sur La Roche, and applied it in Chateauneuf-du-Pape, before reconverting his family's ancestral land to vines. Julien is a one man band, single-handedly pruning in spring to machine harvesting in Autumn, to winemaking, bottling and selling. In his own words, "My two great-grandfathers cultivated the vines in the early 1900s... Both were called "Louis". Today, it is by thinking of them of course that I cultivate my small plots of vines. By taking care of their land, as my grandfather and father did, by working it in a reasoned way, to pass it serenely on to future generations... All this family love, built around the land and vineyards, you will hopefully find it in my first cuvées of Crozes-Hermitage...".

The seventh generation on this land, Julien named the vineyard after his two great-grandfathers, both called Louis, who cultivated the vines in the early 1900s.

In 2016 Julien assumed his grandfather’s five and a half acre plot of apricot trees. The twenty-three year old quickly got to work cultivating his small plots of vines. His ethos of “taking care of their land, as my grandfather and father did, by working it in a reasoned way, to pass it serenely on to future generations...” is reflected in the quality of his first cuvées and that quality has already created a financially stable business (very impressive considering vines take five years before producing their first vintage!).

1* (Up & Coming)

Julien’s approach to sustainably viticulture is a pragmatic one, in the summer’s heat of Crozes-Hermitage, Julien has found organic viticulture helps maintain more acid in the grapes which translates to beautiful freshness in the glass. He turns the soil twice a year and will complete conversion to organic certification by 2024. Finding few organic challenges in the naturally disease resistant hot and windy appellation, he credits his grandfather's apricot trees for keeping the soil healthy and fertilised.

White | Still | 75cl | 13% ABV | Contains Sulphites

Production: 980 bottles/year.

As listed by a dozen of Michelin starred restaurants in France including: - Montelimar : Domaine du Colombier 1* - Charmes-Sur-Rhône : Le Carré D’Alethius 1* - St. Donat : Chartron 1* - Granges-Les-Beaumont : Les Cèdres 2* - Lyon : Têtedoie 2* - Fuisse : L’O Des Vignes 1* - Prenois : Auberge de la charme 1*

Cellaring: Drink now. Will drink well for 3-5 years.

Vinification: Grapes are pressed and laid to rest in stainless steel vats, for pre-fermentation and the start of cold fermentation. End of fermentation is in demi-muids (600L French Oak barrels).

• Organic - Undergoing Conversion & Certification