This tiny, 2.5-hectare estate was planted mainly during WWII, with some vines even older at 90+ years. The consulting winemaker is, naturally, Philippe Cambie, who must make over half of Chateauneuf’s top wines. Unlike many of Cambie’s other Chateauneufs, though, the approach here is unabashedly traditional, with whole cluster fermentation and aging mainly in old 600-liter foudres. The result is a stunningly pure Chateauneuf of the highest order.