oz wine company | 41 Rogers road, haverhill Ma | 978-373-9463


 La Ferme des Sept Lunes, a polycultural farm in the appellation of Saint Joseph between Vienne and Valence. Founded in 1984 by current proprietor Jean Delobre’s grandfather, the estate is covered in vines, orchards and fields of grain. Over the years, acre by acre, the estate was converted to organic farming, and since 1997 Jean has been biodynamically cultivating seven hectares of Syrah, Roussane, Marsanne, Gamay and Viognier. La Ferme des Sept Lunes is comprised of a patchwork of vineyards ranging in vine age and composition, all on a bedrock of granite. The terraced Saint Joseph vineyards below the converted barn-winery are majestic in their biodiversity. Wild flowers and grasses grow in and around the vines, and the occasional iris adds a vibrant pop of color. In Jean’s words, “a vineyard is a big garden” and he is clearly a devoted caretaker with a very green thumb.

In the early years, the family sold fruit to the local co-op. Over time, Jean became disenchanted, recognizing that a personal vision was taking shape and would not be fulfilled by his current model. After founding a “bio” (organic) group at the cooperative, Jean was inspired to begin producing his own wines where he could control quality at every stage. His first estate bottled wine was from 2001 and he has been refining his unhurried yet sure-handed approach ever since. Jean’s commitment to purity carries through to the cellar where he produces a captivating range of wines under the Saint Joseph and Vin de Pays appellations. Each parcel is vinified separately to capture the individual characteristics of each terroir, even if the wine will eventually be blended. The Syrah macerates for about 20 days in open concrete tanks before aging in demi-muids, none of which are new. For Saint Joseph Blanc, fermentation takes place in stainless steel fermenters and aging is also in neutral demi-muids.

In the vineyards, there is a concerted effort to create a harmonious environment for the vineyards to thrive naturally and with a nod toward polyculture (as clearly seen in the photos). All grapes are harvested by hand, with careful sorting to remove bunches that do not make the cut. The wines are then fermented with their natural yeasts and rarely see sulfur during vinification or bottling, and only in small amounts. Jean’s wines (and life-changing apricot juice!) have an energy, freshness, and depth of flavor that have earned the farm a cult following.

In 2017, Jean entered into a partnership with colleague Jacques Maurice who had also been involved at the local cooperative. Since 1997, Jacques has been organically farming apricots, pears, 3.5 hectares of Saint Joseph Rouge and Blanc, and 1.5 hectares of Vins de Pays Viognier and Roussanne. Like Jean, his stringent commitment to natural farming and transparent winemaking forced him to seek independence from the co-op. Their shared philosophies led to a collaboration that combines years of experience, old vines, and an unwavering desire to understand and honor Mother Nature’s gifts. 

Saint-Joseph Lune Rousse Blanc


VARIETAL: Roussanne

VINEYARD: Multiple parcels of 25+ year old vines and varied exposures on a cooler hillside. The vines are planted in soils of loess and granite and are organically-farmed.

VINIFICATION: Vinified in stainless steel tank. Full malolactic fermentation is done, but always an early harvest to preserve freshness. Aged in stainless steel tank, light filtration, NO SO2 additions.

Saint-Joseph Premier Quartier  



VINEYARD: Sourced from multiple parcels in vineyards on the Peyraud plateau. Plantings from early 1980s and massale selection vines from 2006-2008. Vines are planted on shallow, light, granitic soils, and are organically-farmed.

VINIFICATION: All of the fruit is hand-harvested, destemmed, and spent 3 weeks in concrete vat vinification. Daily pump over then cap punching by foot. Aged in combination of 90% old barrel and 10% demi-muids for 12 months, then 3-4 months en mass in tank before bottling unfined and unfiltered with a pinch of SO2 added (15 mg/l). 
750 cases produced

Syrah-Gamay Vin de France 

VARIETAL: Syrah and Gamay

VINEYARD: Vin de France Syrah-Gamay sourced from the north side of the commune of Bogy in the Ardeche. This is a cooler site than most in this area - facing northeast and a little bit to the west, and therefore ripens a bit later than its neighbors. Northeast and west-facing. Vines are grown on loess topsoil with granitic subsoils. Organically farmed, all fruit is hand harvested

VINIFICATION: Two-thirds is destemmed, 1/3 whole cluster carbonic fermentation. Aged in tank for 8 months. No SO2 added.