Joseph Orieux founded this domaine in the 1960's and has been organic from the start, recently becoming certified (only 12 producers out of 600+ actually have the certification). Today, Joseph's grandson, Stéphane Orieux upholds his family's traditions of organic farming, hand-harvesting, wild yeast fermentations, and long, sur-lie aging. Even the Gros Plant is harvested by hand and the Clos de la Coudray spends 18 months sur-lie.
Tart and zesty lemon acidity and a lighter body with nice minerality. Serve with seafood, chicken dishes, goat cheese and any other delicate fare that citrusy notes would complement.