There is a quiet confidence to Domaine Chifflet. No grand declarations, no theatricality, only an unwavering commitment to terroir, heritage and craft.
Though still relatively undiscovered within the English market, the estate’s roots stretch back more than a century. Nestled within the northern Rhône, overlooking the storied slopes of the Hermitage Hill, Domaine Chifflet is now guided by Paul Chifflet, whose thoughtful and restrained approach to winemaking is earning increasing admiration amongst collectors and sommeliers alike.
The family’s oldest vines, planted in Saint-Jean-de-Muzols in 1912, continue to thrive under the influence of the Mistral. The wines produced here have tension, purity and remarkable nuance. What was once a family supplying fruit to some of the Rhône’s most revered names has evolved into one of Saint-Joseph’s most compelling new domaines.
Speaking from the Rhône Valley, Paul Chifflet reflects on family legacy, old vines and the philosophy behind wines that seek not power, but precision.
WS: Tell me about the history of the estate and how your family became winemakers.
PC: For decades, my family sold grapes to the local cooperative, we were not winemakers ourselves. Then, around ten years ago, we began supplying fruit to Jean-Louis Chave for his Saint-Joseph cuvée. For our family, this was a huge honour and a very prestigious collaboration, helped by long-standing family connections.
Then in 2015 and 2016, Jean-Louis decided to vinify his wines in a single vat, and I began studying the process very closely. I became fascinated by winemaking; the chemistry, the techniques and the precision involved. I learned a great deal from the winemaking director at Jean-Louis Chave, and it was at that moment that I realised we should use our own grapes to create our own wines.
That was the beginning of Domaine Chifflet.
WS: What grape varieties do you use in your wines?
PC: Our vineyards are planted primarily with Syrah, which is the dominant red grape variety in Saint-Joseph. Some of our oldest vines date back to 1912 and are sur pied, meaning they are ungrafted.
In 2020, we began using cuttings from Jean-Louis Chave’s vineyards, selected through sélection massale. We also have plantings from 1960 and 1988, although these vines serve very different purposes. The 1988 vines offer generous yields, but the fruit is less distinctive in character. By contrast, the 1960 vines are highly expressive and showcase the terroir of Saint-Joseph beautifully.
You asked which grape varieties are planted on the estate, and while Syrah dominates, we also have small amounts of Marsanne and Roussanne. These were planted by my grandfather for personal consumption, although often the birds enjoy the fruit before we do!
WS: Domaine Chifflet is still a relatively young estate. Can you tell me more about your first vintage and the ethos behind the domaine?
PC: We released our first wines in 2021, and from the beginning our philosophy has remained the same: minimal intervention, whole-bunch fermentation, native yeasts and very limited sulphur use.
We follow this approach across all four of the estate’s cuvées. Each wine is aged in older French oak barrels to allow the true expression of the Saint-Joseph terroir to shine through.
WS: How long do you age your wines before release?
PC: We have only been making wine for five years, so we are always learning. Since 2023, we have extended the élevage to between two and three years in barrel.
I understand this can be seen as a risk because it may soften some of the fresher fruit characteristics, but I believe it suits the style and structure of our wines. The 2023 vintage, for example, is a blend of all four plot-specific cuvées.
WS: What has been the standout vintage since the estate transitioned to independent production?
PC: That is a difficult question because every year is completely different. In 2021, we experienced significant rainfall and decided to harvest early, which resulted in lighter wines.
From 2022 to 2024, the wines became increasingly consistent, rounded and balanced. Of those vintages, 2024 was particularly exceptional in Saint-Joseph.
Then, in 2025, yields were down by around 30% due to extreme summer heat. So, to answer your question, every vintage brings its own challenges and complexities. Each vintage is unique in its own right and they have their own nuances and delights!
WS: Your bottles have a very distinctive design and logo. Can you tell me about the inspiration behind it?
PC: The domaine’s logo is based on the calligraphic letters “F” and “L” taken from our family name, Chifflet. A friend of mine then transformed these letters into the final design. When turned sideways, the logo resembles a bunch of grapes, symbolising craftsmanship, unity and connection.
We are a close team, and I like to think the logo reflects that spirit.
You may also notice that “Saint-Joseph” does not appear prominently on the front label. This is intentional. I want the wine to express my vineyards and my personal interpretation of the terroir, rather than relying on the branding of the appellation itself.
WS: A great deal has been achieved in just five years. What are your future plans and aspirations for Domaine Chifflet?
PC: For the past five years, our focus has been on producing red wines that evoke a true sense of place and reflect the character of Saint-Joseph. That will continue to remain our priority.
However, I also hope to replant one of our plots with white grape varieties such as Marsanne and Roussanne. At the moment, we do not produce white wine, but there is certainly potential for this in the future.
Above all, my aim is to preserve our family heritage, our connection to the land and the creation of honest, expressive wines. I am not pursuing huge profits.
In the years ahead, I want to meet more of the people who buy and drink our wines. I truly value their feedback and honesty. At its heart, Domaine Chifflet is about producing wines that are personal, terroir-driven and community-oriented.
*Photo-credits @domainechifflet
