The husband and wife duo behind Domaine Eymin-Tichoux, met at university and travelled the world together before deciding to create their own estate. After making wines in South Africa, Chile and Burgundy, Sophie Eymin and Kevin Tichoux returned to the Rhône to spend four seasons with renown winemaker Stéphane Ogier.
In 2015, they returned to Sophie’s native Seyssuel, scrubbing and replanting vines on the family’s steep slopes. The philosophy at Domaine Eymin-Tichoux is strict adhesion to tradition: the vines were planted using the Echal method, which allows them to maintain their vineyards by horse. Everything is worked organically with an unconditional respect for the terroir.
Domaine Eymin-Tichoux’s land extends 4.5 hectares across Seyssuel, Côte-Rôtie and Saint-Joseph, and includes one of the most exciting plots in the Rhône Valley: their cellar. Surprisingly, the duo are the only known winemakers to actually make wine in the area, as others prefer to bring their grapes elsewhere. Their cellar itself is in the village of Seyssuel and includes a fermentation room and an ageing room with several formats of oak barrels.
All wines are aged in oak before being bottled (typically) one year later, with some wines staying an additional year in bottle before release. The wines themselves offer great purity, high drinkability with a strong translation of their terroirs.
In 2015, they returned to Sophie’s native Seyssuel, scrubbing and replanting vines on the family’s steep slopes. The philosophy at Domaine Eymin-Tichoux is strict adhesion to tradition: the vines were planted using the Echal method, which allows them to maintain their vineyards by horse. Everything is worked organically with an unconditional respect for the terroir.
Domaine Eymin-Tichoux’s land extends 4.5 hectares across Seyssuel, Côte-Rôtie and Saint-Joseph, and includes one of the most exciting plots in the Rhône Valley: their cellar. Surprisingly, the duo are the only known winemakers to actually make wine in the area, as others prefer to bring their grapes elsewhere. Their cellar itself is in the village of Seyssuel and includes a fermentation room and an ageing room with several formats of oak barrels.
All wines are aged in oak before being bottled (typically) one year later, with some wines staying an additional year in bottle before release. The wines themselves offer great purity, high drinkability with a strong translation of their terroirs.
