Les Bruyères

The Prince of Syrah and his revolution

When David Reynaud took over the family estate in 2002 at the age of 28, he was faced with a radical decision: Continue selling grapes to the co-operative or go his own way? His answer was clear - and revolutionary for the Domaine Les Bruyères. Just one year later, he switched to organic farming, followed by Biodyvin certification for biodynamic cultivation in 2005. This determination paid off: Within just ten years, the winery had catapulted itself into the top five producers in the appellation.

Between concrete eggs and horse hooves

David's approach combines tradition with innovative technology in a fascinating way. Whilst he finishes his floors with a Horse-drawn plough he vinifies in modern 16-hectolitre concrete vats and traditional concrete tanks. The underground cellar works according to the principle of gravity - gently and respectfully. His rigid selection begins in the vineyard and continues in the cellar: destemming, traditional basket pressing and spontaneous fermentation with indigenous yeasts are standard. The result is wines of impressive complexity, such as the Crozes Hermitage rouge Georges, which shows the power of old vines in perfect balance.

Terroir of ancient river stones

The Châssis Plateau with its argilo-limestone terraces tells a geological story spanning millions of years. The characteristic galets - round pebbles from former river beds - store heat during the day and release it to the vines at night. This unique combination of clay, sand and stones characterises the unmistakable character of the wines. While 87% of the vineyard is planted with Syrah, David also cultivates white varieties such as Marsanne, Roussanne and Viognier. This terroir diversity is particularly impressive in the Crozes Hermitage blanc Aux Bêtises, which perfectly reflects the mineral finesse of the site.

Creativity meets precision

In addition to the classic appellation wines, David shows his creative side with the series „7 Péchés Capitaux“ (Seven Deadly Sins). These innovative cuvées reflect his passion for experimentation without losing the precision that characterises his wines. The expansion to Saint Joseph also demonstrates his flair for exceptional sites - the 350m Saint Joseph rouge comes from 350 metres above sea level and shows a completely different facet of the northern Rhône. He shares this philosophy of uncompromising quality with colleagues such as the Domaine du Coulet, which also works biodynamically and is shaping the renaissance of the northern Rhône. The winery has received international recognition with 91 points from Wine Spectator and gold from Decanter - awards that David comments on with his own modesty: „If you have a taste for good things, what you produce will also be good.“