Jammy notes of overripe strawberry, raspberry, and plum combine with a silky creaminess to give a nose of Victoria sponge cake! Yet, on the palate the raspberry is sizzling with acidity and fresh fruit, and delicate, soft tannins create a wine that keeps you topping up your glass.

Best served between 16-18°C. This is an accessible Syrah which will pair well with an entire meal, especially complimenting rich and fatty flavours like duck and game.

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.

Red | Still | 75cl | 12.5% ABV | Contains Sulphites

Production: 9800 bottles/year.

Cellaring: will continue to taste good for up to 5 years.

Vinification: Conical stainless steel tank, 100% destemmed, fermentation at low temperature. Ageing: Stainless steel vats and demi-muids (French oak) for the pressed juices.

• Organic - Undergoing Conversion & Certification