Thibaud Capellaro is a young winemaker established in the much renown wine town of Condrieu. His first wines are very promising, showing he is not afraid to find his own path and venture outside of the comfort zone of the regional conventions in Côte-Rôtie and Condrieu. Thibaud is a first generation winemaker, although he is local to and grew up in the area. After studies in business, instead of pursuing a more standard career path, Thibaud decided to go for his passion – wine – and to create his own winery. He established his own operation in Condrieu following experiences working with winemakers in France (André Perret, Domaine Joblot, Chateau le Devay, Domaine Duclaux…) and in Australia (Adam Foster, Syrahmi). After first renting a basement, he recently moved to a new winery with all the room he needs to experiment and grow.

Thibaud in his vineyard

Thibaud’s project is twofold. First is Slope, which is a negoce project, in which he sources grapes from different farmers and winemakers in the region, all organic and all working on a small scale. The vineyards are in Ardèche, on the St. Joseph appellation, and the Rhône, on the “Monts du Lyonnais”, an area that usually produces the “Coteaux du Lyonnais.”

Second is his own domain, wines made from grapes he farms himself. Anybody who knows the cost of a vineyard in Ampuis or even Condrieu would be scared, but not Thibaud. He was able to buy two plots from François Bouillot-Salomon as well as other unplanted plots from an elderly owner. These plots were not considered ideal for the ancients, especially because the exposure was not full south. But what some consider a handicap may be turning into an asset with climate change and the ever increasing temperatures in the region. Thibaud has been working these plots for three years, planting them and re-building terraces. Here as well, Thibaud’s determination seems up to the challenge — it’s for a reason we speak about “heroic farming” when talking about the growers working on the terraces of Ampuis, which are some of the steepest vineyards in the world, let alone working them organically.

Thibaud’s winemaking is still a bit unusual for the area, where it’s tempting and probably easier to repeat what the majority of winemakers are doing. He is clearly on the natural side, adept at minimal intervention, working only with native yeast and spontaneous fermentation, and trying to reveal the full range of aromatics and flavors of the fruit and terroir, more than those from the vinification. He is working and experimenting with many vessels, from aged oak barrels, stainless steel, fiber, and even terracotta and ceramic. He is transparent on the amount of SO2 he may use — some wines he does and some wines he doesn’t but either way, only at bottling.

Thibaud’s wines feel like him: they are honest, unafraid to be different and they don’t even care about it. They are flawless and humble, slowly revealing depth and structure that you might not feel at first approach.


▪ Vin de France
▪ Light red wine although you could say it’s an Orange wine too… but I would never say it’s a rosé
▪ 80% Viognier, 20% Syrah
▪ Organic farming practices
▪ Natural fermentation with native yeasts
▪ Vinified in stainless steel tanks for 10 days
▪ Full cluster
▪ Aged ten months in old neutral 400L oak barrels
▪ Vines are 15 years old
▪ Soil: limon granitic, on the north of St Joseph appellation
▪ Production ~800 bottles
▪ 13.7% Alc.

A very unique wine. A red made mostly from a white grape. Some like to say it’s a reversed Côte-Roties, as the famous appellation is usually made from an inverted blend of Syrah and Viognier. Some would also say it’s an orange wine, as actually, yes, it’s a maceration of majority white grapes. The color reminds us of pinot grigio ramato, or some other interesting blends of white and red varieties. The taste is absolutely unique. Very pleasant and playful at first, then the signature of Syrah comes in and gives it real structure and depth.


▪ Vin de France
▪ Red wine
▪ 85% Gamay from the Mont du Lyonnais, 15% Syrah from Ardèche
▪ Vines are 15 years for the Gamay and 60 years for the Syrah
▪ Soil: limestone clay
▪ Natural fermentation with native yeasts
▪ Carbonic maceration in stainless steel tanks for 10 days
▪ Full cluster
▪ Aged ten months in old neutral 400L and 650L oak barrels
▪ Soil: limestone clay
▪ Production ~900 bottles
▪ 14.3% Alc.

Joyful wine. Super interesting and more complex than it seems at first. It feels like the blend amplifies each variety, more than neutralizing them. The carbonic kicks it all in fruit and roundness, but then again, the Syrah brings an earthy and spicy structure. Can’t get enough of this wine. It pairs well with many things but it really best with a good plate of charcuterie, a pâté-en-croute or a tartine of rillettes… Yum!


▪ Vin de France
▪ Red wine
▪ 100% Syrah from two vineyards: one from Ardèche and the other on the north of the St. Joseph appellation
▪ 15 year old vines
▪ Soil: limestone clay
▪ Full cluster natural fermentation with native yeasts in stainless steel tanks for 10 days
▪ Aged ten months in a mix of neutral barrels and amphoras
▪ Production ~2300 bottles
▪ 12.5% Alc.

A crunchy Syrah, on the fruity side but with a strong personality. Perfect to pair with lamb or with a ragout. We also would enjoy it with polenta and ratatouille.