Les Hauts de Perry is a wine composed of 70% Syrah, 15% Grenache, and 15% Mourvèdre. The vines thrive on a highly calcareous soil from the Jurassic period, with a north/northwest exposure. The Syrah and Grenache grapes reach phenolic ripeness at an alcohol level of 12-12.5%. The aromatic profile closely resembles that of northern Rhône Syrahs, with notes of violets, rose petals, a hint of leather, and remarkable freshness. The Mourvèdre, which makes up about 15% of the blend, grows lower on a south-facing slope, well-supplied with water from the fractured Jurassic limestone plateau. The grapes are harvested by hand, destemmed, and gently transferred into the vat using conveyor belts. Fermentation starts with indigenous yeasts and lasts around 20 days, with light pump-overs to ensure gentle extraction. The wine is aged in clay amphorae for about a year. Bottling is done without fining or filtration, on a fruit day and during a waning moon. The only sulfur added is 2 grams per hectoliter at the time of bottling.

Stéphanie and Frédéric met in Montpellier in 1999 while studying wine and oenology. Inspired by mentors like Didier Barral and Olivier Jullien, they embraced organic and later biodynamic farming, valuing minimal intervention to create expressive, natural wines. Since 2003, they have cultivated organic grapes and, since 2010, biodynamic grapes on 25 hectares in Argelliers and Murles, a cool area of Languedoc. Located northwest of Montpellier in the Terrasses du Larzac, the estate benefits from significant day-night temperature shifts. The region’s harsh climate and limestone soil result in deep, balanced wines with finesse.