The enigmatic Christophe Abbet, one of Europe’s great underground winemakers, tends just 2.7ha of vines, which he farms organically. Working with tiny quantities of local specialities Ermitage, Petite Arvine, and Chasselas, alongside Gamay, Pinot Noir, and Syrah, he uses a range of experimental winemaking methods, including extended elevages and ageing under flor, to craft a spellbinding range of cuvées. Bottled without filtration or sulphur, Abbet’s wines are released only when he believes they are ready to drink, yet they still have excellent ageing potential.
