Domaine Hervé Souhaut

The wines of Hervé Souhaut occupy a singular place in the contemporary French wine landscape. Based in the Ardèche region of France, Hervé Souhaut has been developing production for several decades, distinguished by its stylistic coherence, consistency and territorial roots. His work is part of a demanding artisanal approach, based on agronomic mastery, a fine understanding of grape varieties and a vinification process that respects the raw material. Today, Hervé Souhaut's wines are recognized for their legibility, freshness and ability to express their origins without artifice.

Hervé Souhaut's vineyards are located in northern Ardèche, on granite slopes characteristic of this transition zone between the northern Rhône Valley and the Massif Central. These poor, draining, acidic soils are a determining factor in the profile of Hervé Souhaut's wines, favoring a taut, structured expression in the grapes. The plots are planted on slopes that are sometimes steep, requiring extensive manual labor and naturally limiting yields.

The climate in this part of the Ardèche combines continental and Mediterranean influences. Summers are hot, but the thermal amplitudes between day and night help preserve good natural acidity in the grapes. Regular winds help to keep the vineyards healthy, reducing the pressure of fungal diseases. Against this backdrop, Hervé Souhaut has built a viticultural model based on the vine's natural balance rather than corrective intervention.

Vineyard management is based on principles close to organic farming, with particular attention paid to soil life and limiting inputs. Mechanical working of the soil is favored to encourage deep rooting of the vines and expression of the granitic substrate. Hervé Souhaut's wines are the result of this rigorous agronomic approach, where every decision is aimed at preserving the integrity of the grapes right up to harvest.

The grape varieties worked by Hervé Souhaut reflect the northern identity of the region. Syrah plays a central role in the production of red wines, providing structure, freshness and ageing potential. Gamay, a grape variety historically present in the area, is also used, particularly on the lightest granite soils, where it expresses precise fruit and great drinkability. This varietal complementarity is one of the foundations of the style of Hervé Souhaut's wines.

The grapes are harvested by hand, with careful sorting in each plot. The choice of harvest dates is based on the search for complete phenolic ripeness, without excessive alcoholic richness. Hervé Souhaut favors natural balances, avoiding over-ripeness which could alter the freshness and digestibility of the wines. This upstream rigor directly conditions the quality and consistency of Hervé Souhaut's wines.

The winemaking process is based on a low-interventionist approach, while maintaining a high level of technical precision. Fermentations are mostly carried out using indigenous yeasts, to preserve the identity of terroir and vintage. Extractions are gentle, adapted to each cuvée, with measured use of pumping over and punching down. This approach results in balanced wines, without tannic harshness or aromatic overload.

The aging of Hervé Souhaut's wines is thought of as an extension of the winemaking process, not as a tool for transforming the aromatic profile. It is carried out mainly in old vats or barrels, so as not to mark the wines with a dominant woodiness. This choice preserves the purity of the fruit, the legibility of the grape variety and the mineral tension provided by the granitic soils.

The reds produced by Hervé Souhaut are characterized by a precise aromatic expression, dominated by fresh red and black fruits, accompanied by spicy and sometimes floral notes. On the palate, the wines present a supple structure, fine tannins and a persistent finish marked by freshness. Hervé Souhaut's wines are designed to be accessible relatively young, while offering an interesting capacity for evolution over several years.

On the gastronomic front, Hervé Souhaut's wines lend themselves to a wide range of pairings. Syrah-based cuvées naturally accompany grilled meats, stewed dishes or lamb-based recipes. Lighter, Gamay-based expressions are at home with roast poultry, artisanal charcuterie or vegetarian dishes. This versatility contributes to the wines' appeal to a wide audience, from discerning amateurs to foodservice professionals.

The positioning of Hervé Souhaut's wines on the market is based on deliberately limited production, enabling precise monitoring of each cuvée. This artisanal dimension reinforces the qualitative coherence of the entire range and contributes to the estate's recognition among specialized wine merchants and lovers of authentic wines. Controlled volumes also guarantee stylistic consistency from one vintage to the next.