In 1984, Eddie and his father Pierre, descendants of a winemaking family in Châteauneuf-du-Pape, decided to create their own domaine. Yannick, Eddie's son also joined the team in 2012 after catching the winemaking bug during his internship at Clos Canarelli in Corsica. Production is low but highly qualitative thanks to a terroir rich in smalt and sandstone situated just a stone's throw from the vines of Château Rayas. It is on this terroir that they cultivate the vines for their flagship cuvée Raisins Bleus. Grapes are harvested by hand, as dictated by the appellation rulebook and fermentation takes place in concrete vats under natural yeasts. The wines are then matured in old foudres for a minimum of 18 months. This domaine describes its wines as having a “nice touch of finesse and elegance”.