75% Grenache and 25% Syrah drawn from bright yellow Triassic marl soils high above Beaumes-de-Venise. Organically farmed with vegetation maintained between the rows; fermented naturally with no additives, aged in concrete with zero sulfur added at bottling. Juicy red fruit, dry herbs, cracked pepper, and a touch of salinity—all dialed in with a cool altitude lift. It’s both rugged and refined, a snapshot of stone and heat with a clean finish.

La Ferme Saint-Martin

Perched high in the hills above Beaumes-de-Venise, La Ferme Saint-Martin has been family-run since 1955, when Aimé and Yvonne Jullien rebuilt the farm after a devastating freeze wiped out their orchards. Vines replaced olive trees, and by 1964, wine was quietly flowing out of a small cellar and into the hands of friends.

Today, the third generation—Thomas Jullien and his wife Sophie—carry the torch with a deep respect for the land and a sharp eye on the future. Certified organic since the '90s, the vineyards are plowed and farmed by hand, with old-school Rhône varieties (including rare “forgotten” grapes) grown on limestone, marl, and Triassic soils around Suzette and Ventoux. Fermentations are native, with no additives in the cellar—just clean, expressive wines shaped by altitude, stone, and time.

Their cuvées are site-specific, soulful, and full of southern charm—with a subtle rebellious streak. This is old-vine Rhône without the makeup: honest, luminous, and alive.