From a winemaker who trained under three Côte-Rôtie legends—Pierre-Jean Villa, Patrice Porte, and Pierre Gaillard—before establishing his own domaine in 2010. La Porchette blends two distinct terroirs: granitic soils from Bassenon at the appellation's southern tip with schist from Rozier in the north. One-third whole-cluster fermentation adds complexity; 18 months in 30% new oak provides structure without overwhelming the Syrah's natural elegance. The 2016 earned 91 points: red fruit, smoke, velvety tannins. This is the Northern Rhône for those who appreciate apprenticeship, terroir diversity, and patient winemaking. Ready now; will evolve beautifully.