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The Dürrbachs employed organic farming from the beginning, long before it was a trend. They plough to encourage the roots of the vines to plunge deeper into the soil for water and nutrients, and they believe in pruning short, which not only reduces the yields but extends the life of the plant by 20 to 50 years. They take a minimalist approach in the cellars, where they only work with native yeasts. The reds are made using 100% whole cluster fermentation and are aged for two years in a combination of foudres (95%) and barrels (5%), while the whites age for one year in barrel. The wines are racked as little as possible to preserve all the powerful, antioxidant-rich particles that settle at the bottom of the casks. The finished red wines display aromas of pine trees and garrigue which surround the vineyard, opening to a velvety texture and ripe tannins at the finish. While they begin to show their charm after five years in bottle, they can often age gracefully for 15 to 25 years, rivalling the finest wines of the northern Rhône or Bordeaux. Stylistically, they embrace the best of both worlds, combining cru classé Bordeaux structure, with the wildness of the Southern Rhône.
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