Stéphane Otheguy farms just less than two hectares of vines spread over Côte Rôtie, Condrieu and Saint Joseph, that are leased from his long time mentor, Vincent Gasse. Working under and now alongside Vincent, in some of the most challenging viticultural terrain in France, Stéphane learned how to farm along organic and biodynamic principles. The terrain is steep and rocky, which is prohibitive for mechanical farming, consequently everything is farmed by hand, which in these conditions makes for intense manual work. He is a member of Nature et Progres, an organization that oversees and certifies organic farming. The jewel of this boutique wine making name is Les Massales, produced from 50-60 year old vineyards in the lieu-dits of Leyat and Bonevière. The vineyards are planted entirely to the pre-clonal selection of Syrah, known locally as Sérine. The wines made from Sérine are generally more aromatically complex and show more finesse than traditional Syrah wines. Les Massales balances richness with fresh notes of black cherry and freshly red tree fruit such as plum and damson.