The complexity of Bila-Haut reflects the diverse terroirs and the wind of the Midi. By meticulously hand harvesting the best grapes from the best vineyards of the Roussillon, Michel Chapoutier has transformed his magic to the Languedoc and created a wine with finesse. These wines are produced biodynamically and express the best terroir of the region.

Grape variety/varieties: 100% Syrah; among the first planted in the “department” and above all among the rare few to be grown using the Goblet pruning method with individual stakes.
Harvest: Hand-picked at the correct maturity in early October. The yield is low, below 20hl/ha.
Soil: Located in the Lesquerde district, an area in the department where the grapes are last to ripen, the vineyard parcel lies on a gentle, north-facing slope; very infertile, granite, ferrous soil, predominantly gravely on top.
Ageing: Aging lasts around 18 months: the first year in demi-muids (600 l) barrels of one wine then the last six months in concrete tanks to completely polish the tannins, while preserving freshness and smoothness, before bottling
Alcohol content: 15.5%

The harvest is totally destalked then vinified in small concrete tanks. Gentle extraction is required: light pumping-over during active fermentation with 4 to 5 weeks total maceration.

Made from 100% Syrah, the Cotes du Roussillon Villages Lesquerde Rectificando Invenies (R.I.) comes from yields of less than one ton per acre and was aged all in demi-muids. This inky colored beauty gives up lots of dark fruits, graphite, scrub brush and dried violet characteristics to go with a full-bodied, elegant, yet textured and even sexy style on the palate. There's plenty of fine tannin hiding in here, but it's enjoyable already and should hit the ground running. It will have 10-15 years of overall longevity.

Chapoutier's single vineyard releases represent the pinnacle of the Domaine's offerings and are some of the finest wines from the Roussillon. The Rectificando Invenies (R.I.) Latin for you will find is 100% Syrah and among the first Syrah vines planted in this region and above all among the rare few to be grown using the Goblet pruning method with individual stakes. Located in the Lesquerde district, an area in the department where the grapes are last to ripen, the vineyard parcel lies on a gentle, north-facing slope; very infertile, granite, ferrous soil, predominantly gravely on top. All of the grapes were hand-picked at the correct maturity in early October. The yield is low, below 20hl/ha.

The harvest is totally destalked then vinified in small concrete tanks. Gentle extraction is required: light pumping-over during active fermentation with 4 to 5 weeks total maceration. Aging lasts around 18 months: the first year in demi-muids (600 l) barrels of one wine then the last six months in concrete tanks to completely polish the tannins, while preserving freshness and smoothness, before bottling.

I continue to be blown away by the quality coming from Domaine de la Bila Haut, which is run with the Chapoutier team...The top single parcel bottles of RI and VIT are made in tiny quantities, but these are up with the finest wines coming from the south of France. In short, these are fabulous wines that show classic characters (most are aged all in concrete) and represent incredible values. Don't miss them. -Jeb Dunnuck, Wine Advocate

Purchased by Michel Chapoutier in 1999, Bila-Haut is located in the best part of the Languedoc called the Côtes du Roussillon. Historically the site was one of the first areas planted for viticulture by the Greek Mariners and has been continuously a wine region known for making top quality wines. The House of Bila, the translation of the name of the estate, was once a house of refuge for the Knights Templar, which is why their cross is symbolically used on the label. In the hills of the Agly Valley, 40+ year old vines are carefully and meticulously managed by an experienced team of viticulturalists, where sustainable farming and low yields combine to create the highest quality fruit. Wine is made in the vineyards, by paying careful attention to the plants and working alongside nature.