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One of the top wineries in the region
The winery boasts Syrah vines aged 50 to 100 years
Vivino 4.2
Buy 6 bottles Alcoholic product Free Delivery Fee (Hong Kong) on selected categories
$1200 or above order free delivery (Hong Kong) on order
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ZTF353-Herve Souhaut Clos des Cessieux Saint Joseph 2023 Rhone Valley
$420/btl

This time, we'd like to recommend Herve Souhaut, a remarkably low-profile yet highly regarded winemaker in Northern Rhône, France.
For over thirty years, Herve Souhaut and his wife Beatrice have managed their family winery and vineyards in Northern Rhône, developing it from 1993 to become one of the region's premier wineries. Herve blends organic and biodynamic techniques, and the winery owns Syrah vines aged 50 to 100 years. He previously apprenticed in Burgundy, also studying with friends Marcel Lapierre and Philippe Pacalet, and even worked at the Hermitage appellation's Master of Natural Wines, Dard & Ribo. This winery is currently extremely popular in Japan, to the point where bottles are hard to find. The old Syrah vines are planted in schist granite soils. Due to the high altitude and steep terrain of the appellation, it has become a breeding ground for some of the world's finest Syrah, producing wines rich in acidity, complex layers, and elegant style!

The winery covers only 8.5 hectares, planted entirely with vines aged 50-100 years. This sub-region, Sainte Epine IGP, previously unknown to outsiders, is located on the right bank of the Rhône River, facing the Hermitage Mountains. It's a 30-minute drive from Saint Joseph, facing southeast and south. In the hot microclimate of the Rhône delta, the weather is dry with little rainfall. The local soil, largely composed of shale, has excellent drainage, which is beneficial for vineyard management.
As Mrs. Beatrice, the owner, says, "Natural wine isn't about letting the vines die naturally; on the contrary, you spend more time on a single vine than on a vineyard for other commercial wines. To manage the vineyard well, I hardly have time for anything else!" All this hard work is for the precious 25,000 bottles of fine wine produced each year!

Herve uses whole-bunch, low-temperature semi-carbonic maceration to extract as much of the wine's most delicate and subtle phenolic compounds as possible. He firmly opposes oak barrel flavors masking the original fruit flavors, so most of his products are made without oak barrels, and even when they are, they are aged. Therefore, his wines are ready to drink immediately, possessing perfect purity and acidity.
"I just don't like the taste of oak, and don't want the wines marked by oak."
As Herve mentioned, his winemaking philosophy dislikes excessive tannin extraction and reliance on oak barrels.
His philosophy is to compose a balanced set of tannins from the grapes, to make wines with subtlety and finesse.
This style differs greatly from other Northern Rhône winemakers, who generally emphasize tannin extraction during winemaking. Therefore, the Northern Rhône wines we drink here are actually very closed and difficult to open when young (very hard-bodied), requiring long aging before becoming palatable. Conversely, Herve Souhaut wines are known for their balance and elegance. Even new vintages are very expressive and balanced, suitable for both aging and early drinking. They are a boon for wine lovers who appreciate Northern Rhône wines, eliminating the need to search the market for older vintages.