Historically, Soullard’s Marsanne has come from a postage stamp-sized parcel (0.2 ha) of vines west of Béziers at Capestang (in the Hérault). As of 2022, it incudes one third Saint-Joseph fruit from the granite soils of Le Chavanat and Les Pales both in Andance. The fruit spent a short period on skins before being basket-pressed. Souillard retained some of the Some press component was retained, which firms up the structure and provides a mouth-watering, skinsy character that works so well at the table. The juice fermented spontaneously in old oak, rested for two winters in the same barrels and progressed through full malolactic conversion. If you have not tasted a Marsanne from this producer, leave any preconceptions at the door.