Stephane and Carine Serol took over the family estate, located int eh eastern foothills of the Massif Central in 1996. Their dream was to replant vineyards of Gamay Saint Romain in the best, but no abandoned, parcels in their region and to make wines that would reflect the tradition of the area and appeal to wine lovers around the world. All vineyard work is done by hand where possible and over the years new plantings of Gamay, viognier and Chenin Blanc covering 32 hectares, all planted between 800 and 10000 vines per hectare on granite derived soils, typical of the region.

Ferments are carried out naturally, normally in cement tanks after sorting by hand. Les Originelles is pure Gamay from younger vines grown on sandy, granitic soil with guyot pruning. The ferment is 40% whole bunch with cuvaison lasting just 7 to 9 days. Ageing is in tank and lasts for 6 months. This a juicy French, mineral cool example of the terroir and works well chilled. Les Blondins is a cuvee produced in collaboration with Michel Troisgros who shares the 2 ha plot with Stephane and is the jouse wine for his eponymous restaurant. The relatively old vines are planted at 430 metres on a southern exposure on granite soil. The ferment is 60% whole bunch but is then split between the top of the vineyard and the bottom: The top is 15 days slow maceration and aged for 9 months in wooden vats, whilst the bottom of the hill is 10 days of maceration and finished in concrete. The finished article is refined pure and elegant, revealing a serious note on the finish, and is incredibly moreish