Rié and Hirofumi Shoji met at wine school in Beaune and trained with some of Burgundy’s most exacting winemakers — Rié alongside Frédéric Mugnier in Chambolle-Musigny, Hiro for five years with Frédéric Cossard at Domaine de Chassorney. When they went looking for land of their own, Burgundy’s prices sent them south. They found Collioure, a retiring vigneron, and three and a half hectares of terraced grenache on granite and schist high above the Mediterranean.

The domaine’s name means “white rocks” in Catalan, and the wines are shaped by stone and altitude. The vines sit between 250 and 350 meters, head-pruned bush vines ranging from roughly 35 to 60 years old, swept by the Tramontane and surrounded by sea air. Everything is fermented as whole clusters with ambient yeasts, settled by gravity into old barrels, and bottled without fining or filtration. The Burgundian instincts show in the gentleness of the extraction and the structural transparency of the finished wine.

This Rouge balances southern generosity with real architectural precision. Expect black cherry and boysenberry, dried lavender and rockrose, and the kind of mineral signature — graphite, schist, a hint of salt — that comes from vines rooted in rock.