Jean Ferraton founded the estate in 1946 with a tiny 3 hectare parcel in Hermitage. His son, dynamic and enthusiastic Michel Ferraton, extended the vineyard holdings and built the winery. But the real turning point for this family run Maison happened in 1998, when they partnered with Chapoutier, who provided expertise and financial backing. Since then the quality of Ferraton wine has been growing vintage to vintage.


By 2000, with the help of Michel Chapoutier, the estate has completely reverted to biodynamic practices in all their vineyards in Hermitage, Crozes-Hermitage and Saint-Joseph. Michel Chapoutier has also been in charge of the winemaking, however, the wines always remain true to the unique Ferraton style which does not at all resemble those of Chapoutier.


The estate’s benchmark wines are Le Meal and  Les Dionnieres, produced from small parcels of old vine Syrah located in the Hermitage appellation. The grapes for these wines are completely destemmed and vinification in concrete vats is followed by malolactic fermentation in barrel, and a combination of old and new oak is used for aging. With under 200 cases made per vintage, these wines, as Jeb Dunnuck once put it, have only one downside: “The only drawback to these wines is that, by and large, they’re made in tiny quantities”.


The Ferraton family also act as a negociant and produce both red and white wine from purchased grapes under various appellations including: Crozes Hermitage, St. Joseph, Cote Rotie, Condrieu, Cornas, Chateauneuf du Pape, Cotes du Rhone: “This tiny Northern Rhône estate continues to produce a colossal lineup of wines. While they pull from top estate terroirs around Hermitage and the Northern Rhône, they also have a large négoçiant line that’s loaded with values” (Jeb Dunnuck).