MICKAEL BOURG

On just under 3 hectares he works tirelessly to produce some of the most authentic Cornas and Saint-Peray wines we have ever tasted.

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Although not certified organic, this independent spirit cultivates all of his vines organically . The wines are made using indigenous yeasts and whole-cluster fermentation. Aging is lengthy, around 18 months, but always in several-year-old demi-muids to refine the wines without imparting an overly strong aromatic character, unlike the often excessive use of new oak found in the Rhône.  north.

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The result is very personal, authentic, confidential wines, which will undoubtedly leave their mark on lovers of great Rhône Syrahs.