American Nancy Kerschen, and Julien Cécillon, a native of Tournon-sur-Rhône and nephew of Jean Louis Grippat, met through an enduring fascination with both wine and international travel. In 2011, having combined experiences working for various international wineries (Yves Cuilleron, Christophe Curtat, Fabrice Gripa, JC Cellars, Clos du Val, Saintsbury, Indevin and Saronsberg) 

Just like so many love stories begin, Julien Cecillon and his now-wife Nancy Kerschen traversed the world of wine, staging at wineries in both hemispheres and found love in the labor of a Californian harvest one autumn. Possessed by their shared passion for putting their budding knowledge and skill sets to use, they returned to Julien's home village in the Rhône and began their tiny label in 2011. You would call them polished, but that would suggest that they added or removed something to create a false sense of finesse, which couldn't be further from the truth: no additives, no heavy filtering, just slow, naturally occurring fermentations in neutral oak, and good old-fashioned hard work in the vineyard. Equally adept at crafting red and white Rhône varietals, they are budding stars.

Saint-Péray stands alone in the Northern Rhône as the only appellation rooted in limestone soils, an exceptional terroir that shapes the unique character of its wines. Overlooking the valley, the ruins of Chateau de Crussol dominate the vineayrds, while the sheer limestone cliffs below hint at the elegance and tension found in the glass.

The "Gemini" cuvée is named after the winemaker couple's twin daughters.

Vineyards: Grapes come from two parcels, "Lieux-dit-Abeylesse" and "Amour de Dieu," on clay-limestone soils. Vines are about 35 years old.

Fermentation and Aging: The wine is fermented using native yeasts in oak barrels and aged in the same barrels for 11 months, with regular lees stirring. About 10% new oak is used.

Aromas: Notes of wildflower honey, ripe stone fruits (apricot, peach), floral nuances, beeswax, and flinty minerality.

Palate: Described as unctuous, rich, and creamy, with freshness and crisp acidity. Flavors often include tropical fruits like pineapple and mango, citrus, and herbaceous bitterness.

Pairings:

• Poultry: Pairs with chicken and turkey dishes.
• Seafood: Complements oily fish and richer shellfish dishes.
• Cuisine: It matches seasonal spring dishes and creamy sauces. 

Grape: 70% Marsanne, 30% Roussanne

Region: Saint-Peray, Rhone

Rating: CT92, Vivino 4.1,