Etienne Seignovert

The Story of Etienne Seignovert

From a family of restaurateurs in the Ardèche region, Etienne Seignovert did not grow up in the world of wine but was introduced to it through formative encounters in New Zealand. His atypical journey led him to train rigorously: a BTS in Viticulture and Oenology in Beaune where he worked at Domaine Gouffier under organic farming, followed by a degree in Montpellier complemented by an experience at Mas des Agrunelles. After a winemaking season in New Zealand and a stint with Peter Fischer at Château Revelette in Provence, notably alongside Yann Chave in Crozes-Hermitage, Etienne chose to put down roots on his native land.

In 2020, he settled at the family farm of Les Chapeliers, on the north slope of the Doux valley, with the ambition of recreating a traditional Ardèche farm by combining mixed cropping and agroforestry. His estate is progressively built around vines taken on as tenant farming, new plantings and an artisanal négociant activity founded on relationships of trust with partner winemakers. This approach allows him to diversify his grape varieties and to free himself from the narrow boundaries of appellations in order to create singular and expressive Vins de France.

Terroirs and Vines of Etienne Seignovert

Etienne Seignovert's vineyard enjoys a privileged location in the Doux valley, close to Tournon-sur-Rhône. The plots are situated exclusively on north-facing exposures of the valley, between 400 and 500 metres of altitude. This singular geographical configuration, combined with the influence of the Ardèche plateaux, lends the wines a remarkable freshness and finesse — characteristics sought after by the winemaker.

Decomposed granite soils form the mineral foundation on which the vines thrive. These high-altitude terroirs, oriented to the north, allow a beautiful natural acidity to be maintained and produce airy wines even in warm vintages. The estate cultivates mainly the emblematic grape varieties of the region — Syrah, Gamay and Marsanne — as well as the Savoyard Jacquère, a testament to the winemaker's creative boldness.

As Etienne puts it: "the objective is to engage as much biodiversity as possible in order to find a natural balance, where fauna and flora work in concert". This philosophy is expressed concretely through the diversification of the individuals present in the plots: sheep, birds and insects on the animal side, and fruit trees, endemic trees and native weeds on the plant side. Soil work is only carried out between the vine rows, and phytosanitary treatments are carefully considered and limited to low doses of copper and sulphur, complemented by manure teas and natural infusions.

Winemaking at Etienne Seignovert

Winemaking at Etienne Seignovert reflects a minimalist philosophy that respects the fruit. Harvesting is carried out by hand in small 18-kilogram crates to preserve the integrity of the grapes. Once in the cellar, all handling is aimed at reflecting the purest expression of the terroir and the vintage.

The work in the cellar is carried out with the aim of preserving the freshness and tension that the high-altitude terroirs of the Doux valley provide, without any additions beyond a pinch of sulphur when necessary. Winemaking is carried out without the addition of yeasts, allowing indigenous yeasts to operate naturally. The winemaker uses an original technique for his red wines: vinifications in large basins that allow for ultra-gentle hand punch-downs, lower temperature rises and optimised juice-to-marc contact.

Ageing varies according to the cuvées and vintages: stainless steel vats, terracotta amphorae, barrels and demi-muids coexist in the cellar. Only a small dose of sulphites may be added at bottling, generally limited to a maximum of 10 mg/l depending on the cuvée. This gentle, considered approach — free from rigid dogma — produces wines that are refined, deep and pure, each with its own universe and distinct identity.

The Cuvées of Etienne Seignovert

Murmure de l'Eau

This surprising white wine perfectly illustrates the creativity of the estate. This original blend of Jacquère (60%) and Marsanne (40%) sees the Jacquère sourced from a friend's vineyard in Savoie, assembled with the Rhône Valley Marsanne. Ageing of approximately 8 months is harmoniously divided between barrels, vats and amphorae (one third each). The result is a balanced white in which the Jacquère brings freshness, sapidity and minerality, while the Marsanne offers volume on the palate and roundness. The aromas evoke citrus and white fruits. P

Première Lecture

This very light red cuvée is crafted from Merlot grown at 450 metres of altitude on granite soils, with 80% direct pressing and 20% worked through a short one-week maceration, followed by 8 months of ageing in barrels. The wine reveals itself to be juicy and easy-drinking, marked by ripe red fruit with a spiced touch. 

Gentil Monstre

This blend brings together Syrah and Gamay in equal parts in a vibrant Vin de France. The winemaking is carried out separately by grape variety in small containers before blending. This indulgent and easy-drinking red is one of the estate's lighter cuvées, perfect to enjoy as an aperitif or with relaxed meals. Its playful name conceals a wine of pure gentleness, without excessive extraction or overstated ripeness, winning over with its straightforwardness and bright fruit.

Les Feux du Ciel

Sourced from Syrah planted on full south-facing terraces on shallow granite soils, this concentrated red benefits from 20 days of whole-bunch maceration and 18 months of ageing in demi-muids. The wine unfolds notes of smoke, toasted almonds and spices, while maintaining freshness and energy.

Un Hiver sur la Lune

This original white blends Viognier (90%) and Roussanne (10%) macerated for 36 hours in the press, with fermentation in barrels. The result is an elegant and complex wine — velvety, suave and fresh at once — revealing notes of gentle spices, flowers and white-fleshed fruits such as peach. 

En attendant la Nuit

This cuvée in the Saint-Joseph appellation comes from Syrah planted on south-east-facing slopes at 350 metres of altitude, vinified with 25 days of whole-bunch maceration and 18 months of ageing in demi-muids. This deep, structured and chalky red develops great complexity: mineral, spiced and fruity, with notes of tobacco. Dense and fresh with a beautiful length, it deserves to be cellared for a few years to fully express its potential. Best reserved for fine dining, remembering to decant it an hour in advance.