Grenache Blanc from a forty year old parcel planted over clay and limestone. The grapes were collected over three passes, before being pressed directly to cuve for fermentation and then barrels to rest until the following spring. A gorgeous shade of gold, this draws you in with mellow, sun-kissed notes of apricot, honey and chestnut. A beautiful reflection of time and place.

Didier Cazac

Didier Cazac is part of a small but increasingly exciting group of young growers carrying the natural wine tradition of the Ardèche into its next generation.

Didier has spent nearly two decades working in vineyards, growing grapes for other people while saving enough money to travel in his free time. A harvest alongside legendary Ardèche vigneron Gilles Azzoni opened his eyes to a different way of farming and making wine, ultimately setting him on the path toward his own domaine.

Since 2017, Didier has been farming two hectares between Vallon-Pont-d’Arc and Lagorce in the southern Ardèche. The vineyards sit around 300 meters above sea level on east-facing slopes of clay and limestone, surrounded by forest and close to several streams. In an increasingly hot and dry region, that combination helps preserve freshness in the grapes. He works with Grenache Noir, Grenache Blanc, Marsanne, and Syrah, farming organically and harvesting by hand.

His cellar is built directly against the rock and is deliberately simple, with little more than tanks, older barrels, a manual pump, and a traditional ratchet press. Depending on the wine, Didier works with whole bunches, destemmed fruit, or carbonic fermentation, followed by gentle élevage in stainless steel, fiber, or older barrels. There are no oenological additives and no added sulfur.

The wines reflect the same unfussy philosophy: fresh, expressive, and full of fruit, but with plenty of texture and complexity underneath. They capture the warmth and wild character of the southern Ardèche while maintaining the freshness and energy that make Didier’s wines so compelling.