Stephane Montez

The Story of Stéphane Montez

From the 17th century, the Monteillet estate belonged to the de Villard family, whose most famous member was Louis Hector, Duke of Villars and a Marshal of France under Louis XIV. Patiently and gradually, Stéphane Montez’s ancestors—winemakers, boatmen and coopers united by their love of the Rhône and vineyard work—bought the estate’s land, plot by plot.

A notarized deed from 1741 shows Michel, a master carpenter working on the Rhône and a cooper, and a direct ancestor of the family, buying a vineyard at Monteillet. His descendants continued to acquire land after the Revolution, century after century. In the 20th century, Antoine Montez expanded the estate and passed all his expertise on to his son. Stéphane Montez joined the family property in 1997 after two years of training in England, South Africa, California and Australia. Those experiences sharpened his appreciation of his terroirs’ unique identity and gave him a strong technical grounding. He took full charge in 2005. Committed to thoughtful viticulture guided by the soil and the vines, he has devoted himself to crafting distinctive cuvées that express the great granite terroirs overlooking the river. Within just a few vintages, he established himself as a leading winemaker in the northern Rhône Valley, alongside renowned predecessors such as Marcel Guigal and Georges Vernay.

Stéphane Montez’s Terroirs and Vines

The vineyards of northern Saint-Joseph, Côte-Rôtie and Condrieu stretch across the hillsides on the Rhône’s right bank, on terraces supported by dry-stone walls called chaillées. South and southeast exposures are favored, ensuring the grapes reach full ripeness. The main rocks are crystalline: granite, schist, gneiss and migmatite form the igneous and metamorphic bedrock that gives the wines their characteristic minerality. The estate’s Saint-Joseph, grown at Chavanay on the appellation’s northern edge, sits on distinctive muscovite-bearing granite soil.

Geography plays a decisive role. The terraces lie on the eastern edge of Mont Pilat, which rises to 1,434 meters and shields the vineyards from bad weather: Domaine du Monteillet records some of the lowest annual rainfall in the region. Overlooking the valley, the plots benefit from a gentle, clean breeze that continually helps keep the grapes healthy, while the Montelier ravine, opening into the Rhône corridor, creates cool airflow that preserves the wines’ aromatic purity and limits vine disease. Syrah is used for the Saint-Joseph, Côte-Rôtie and Cornas reds; Viognier reigns in Condrieu, with some vines planted as early as 1952; and Marsanne and Roussanne make up the Saint-Joseph and Saint-Péray whites.

Stéphane Montez’s Winemaking

The grapes are picked by hand into small crates. Harvested at optimal ripeness, they are transported quickly and gently to preserve their color, aroma and flavor. The pickers sort them first in the vineyard, then a second time at the winery on a vibrating sorting table, selecting only the best grapes. All the bunches are then destemmed.

Expertise handed down through earlier generations has been complemented by temperature control, automated punch-downs and a pneumatic press. For the reds, careful control of low temperatures allows long fermentations of three to four weeks using only native yeasts, with nothing added. Punch-downs provide gentle extraction of tannins and color. Barrel aging then lasts from one to three years, depending on the wine. The centuries-old vaulted cellars, dating from the 17th century, are reserved for cuvées intended for long aging, lending them finesse and distinctive character. Whites and rosé are vinified at considerably lower temperatures to preserve the natural aromas of the grapes and terroir, from flowers and fruit to minerality. Malolactic fermentation takes place on fine lees in French oak barrels and can last up to nine months: patience and care are essential to making these golden wines.

Stéphane Montez’s Cuvées

Condrieu Les Grandes Chaillées: the estate’s benchmark Condrieu, a blend of plots from the steepest terraces. A varietal nose of white flowers and apricot, a honeyed, powerful palate and a mineral finish with a distinct iodine note. A Viognier that strikes a rare balance between richness and fluidity.

Condrieu Chanson: the estate’s premium Condrieu cuvée, aged longer and made from its finest Viognier selections. Denser and more complex, it combines the grape’s floral exuberance with a saline backbone that makes it a true wine for the table.

Condrieu La Grillette: a rare single-parcel cuvée from a tiny plot of biotite granite in Saint-Michel-sur-Rhône, at the La Cartherie site, whose entire upper edge adjoins the Château Grillet hillside. The first Viognier vines were planted there in 1952. Two years of aging are needed to reveal this distinctive terroir, with its characteristic toasted notes and violet fragrance. Production currently amounts to just one demi-muid, making it one of the appellation’s rarest bottles.

Condrieu doux Candice: a sweet expression of Viognier made from grapes picked when overripe. Candied apricot, honey and exotic fruit in a luscious wine whose freshness remains intact. Available in 75- and 50-centiliter bottles, it pairs with foie gras, blue cheese or a yellow-fruit dessert.

Saint-Joseph Rouge: pure Syrah from Chavanay vines planted on muscovite-bearing granite. Vibrant red fruit, spice and a precise mineral backbone make this a wine worthy of a place in your cellar for at least a few years.

Saint-Joseph Rouge Cuvée du Papy: the estate’s signature cuvée, born of an exceptional plot of old Syrah vines and a family story: the day the former owner became a grandfather. Made from the finest grapes and vinified in the best barrels, it has a serious character while retaining its fruit and freshness, with noticeable but never excessive tannins.

Saint-Joseph Blanc: a Marsanne and Roussanne blend built to age. Its rich texture and fragrant bouquet bring together white flowers, apricots and yellow peaches, followed by a saline finish that invites another sip.

Côte-Rôtie Fortis: the estate’s entry point to Côte-Rôtie, but by no means a lesser wine. Elegant and long, with fine black fruit supported by a structure that promises many rewarding years of aging. Well-integrated oak and firm yet ripe tannins.

Côte-Rôtie Bons Arrêts: a lesser-known single-parcel selection from schist and granite soils that give the Syrah remarkable depth and definition. Violet, black olive and pepper, with a beautifully persistent finish.

Côte-Rôtie Les Grandes Places: the estate’s most coveted wine, from the famous site of the same name. This cuvée impresses with its depth, density and ability to age for decades. Concentrated black fruit, Eastern spices and earthy minerality meet prolonged aging that gives it a velvety texture. A collector’s bottle.

Cornas: made in very limited quantities from a small plot acquired through an exchange in this sun-drenched appellation at the southern end of the northern Rhône. A dense, powerful granite-grown Syrah with firm tannins and a smoky finish, built for long aging.

Saint-Péray Clarençon: the newest addition to the range, from this resurgent white-wine appellation across from Valence. Marsanne and Roussanne produce a vibrant, luminous wine with white fruit, delicate flowers and salinity on the finish.

Les Hauts du Monteillet Rouge: a Syrah from IGP Collines Rhodaniennes, made from one grape variety grown on two terroirs that give the wine depth and minerality. A focused, fruit-driven wine with notes of violet and spice and a toasted touch on the finish. Unbeatable value for money.

Les Hauts du Monteillet Blanc: the white counterpart to this cuvée, a fresh, fragrant blend of the estate’s white grape varieties, with white-fleshed fruit and floral notes. Ideal as an aperitif or with grilled fish.

Le Petit Viognier: the estate’s Viognier from outside the appellation, more approachable than its Condrieu wines but true to their aromatic signature. Apricot, honeysuckle and white peach on a round, inviting palate.

La Syrah à Papa: the house’s easy-drinking cuvée, vibrant and generous, best served slightly chilled. Red fruit, pepper and immediate suppleness make this a convivial bottle, also available in magnum.

Le Blanc d’en Face: a lively, thirst-quenching white with a playful name, made for everyday meals. Citrus, white flowers and a crisp finish.

Rosé La Vigne en Rose: the estate’s rosé, vinified at low temperatures like its whites to preserve aromatic finesse. Fresh red fruit, vibrancy and an easy-drinking character make it perfect for summer meals.