The Farmer & the Friend
Jean Delobre and Jacques Maurice are the two men behind La Ferme des Sept Lunes — a polyculture farm in the hilltop village of Bogy, perched in one of the highest areas of Saint-Joseph. Jean is the third generation of his family to work this land, which his grandfather founded in 1984 as a true polyculture of cereals, orchards, livestock, and vines. Jean took over in 1984, converted to organic and biodynamic farming in 1997, and broke free from the local cooperative in 2001 to vinify his own grapes in a disused barn. In 2017, Jacques Maurice — a fellow cooperative dissident who had been farming apricots, pears, and vines organically since 1997 — joined him, bringing 3.5 hectares of Saint-Joseph and 1.5 hectares of Vin de Pays into the fold. Together, they farm roughly 10 to 13 hectares of granite terraces on the right bank of the Rhône, between Vienne and Valence, producing around 50,000 bottles a year — half of them Saint-Joseph, the rest Vin de France. The wines are made with indigenous yeasts in open concrete tanks, aged in neutral demi-muids, and bottled with minimal to zero sulfur. No fining. No filtration. The result is a portfolio of precise, vital, and deeply honest wines — Syrah of peppery depth, whites of texture and tension, and the occasional Gamay that proves the Northern Rhône still has secrets to share. Jean's apricot juice, by the way, is life-changing.
Jean Delobre & the Cooperative Breakaway
The story of La Ferme des Sept Lunes is a story of three generations of farmers who refused to become mere grape suppliers. The farm was founded in 1984 by Jean Delobre's grandfather in the hilltop village of Bogy, in the Ardèche department, on the right bank of the Rhône between Vienne and Valence. From the beginning, it was a true polyculture: cereals, orchards, livestock, and vines all growing together on the granite slopes. The wine was then a simple table wine for local consumption — honest, unpretentious, and inseparable from the daily life of the farm. Jean's parents, in the 1960s, made the fateful decision to join the local cooperative and begin producing appellation wines. The culture of the farm changed. The vineyard became separate from the orchard. The wine became a product rather than a harvest.
In 1984, Jean Delobre took over the family farm and continued the work of paysan-viticulteur — farmer-winemaker. But the cooperative system chafed. Jean had a vision that could not be fulfilled by pooling grapes with a hundred other growers. In 1997, he made two decisive moves: he created and joined an organic group within the cooperative, and he began converting the entire farm — not just the vines, but the cereals, the orchards, the land itself — to organic and biodynamic agriculture. The conversion was gradual, acre by acre, but it was total. By the early 2000s, the entire farm was certified organic.
In 2001, Jean broke away from the cooperative entirely. He began vinifying his own grapes in a disused barn, with no formal training in winemaking beyond what he had learned from the cooperative — which, as he later told visitors, had taught him "everything not to do." His first estate-bottled wine was from the 2001 vintage. The learning curve was steep, but the foundation was solid: organic grapes, biodynamic health, and a farmer's intuition. He vinified with indigenous yeasts, no enzymes, no fining, no filtration, and only the lightest touch of sulfur when absolutely necessary. The wines were honest, vital, and immediately distinctive — a freshness and purity that the cooperative system had never allowed.
In 2017, Jacques Maurice joined the project. Jacques had also been involved at the local cooperative, and since 1997 had been farming apricots, pears, 3.5 hectares of Saint-Joseph Rouge and Blanc, and 1.5 hectares of Vins de Pays Viognier and Roussanne — all organically. Like Jean, his commitment to natural farming and transparent winemaking had forced him to seek independence from the co-op. Their shared philosophies led to a collaboration that combined years of experience, old vines, and an unwavering desire to understand and honour what the land provides. With Jacques joining, the combined surface increased to roughly 13.5 hectares of vines, orchards, and polyculture. The two men now work side by side — Jean with the deep knowledge of the farm's history, Jacques with the fresh energy of a new partner — and the wines have continued to find ever greater focus and precision.
"A vineyard is a big garden."
— Jean Delobre
Bogy & the Granite Terraces & the Polyculture Garden
Bogy is a hilltop village in the Ardèche department, on the right bank of the Rhône River, in the Saint-Joseph appellation of the Northern Rhône. It sits roughly midway between Vienne and Valence, at an altitude that places it among the highest vineyards in the appellation. The climb to the farm is a tortuous 350-metre ascent on a one-lane road through a tunnel of trees and lush vegetation — hairpin turns not for the faint-hearted. When you reach the clearing, you arrive at a polycultural farm covered in vines, orchards, and fields of grain. The view is of terraced granite slopes falling toward the Rhône, with wildflowers, grasses, and the occasional iris growing in and around the vines. This is not a monoculture; it is a garden in the oldest sense — a cultivated ecosystem where apricot trees, cereal fields, and old vines coexist in deliberate harmony.
The defining geological feature of the estate is granite — the hard, crystalline bedrock that defines the best terroirs of the Northern Rhône. The vineyards are terraced on granite slopes, with a patchwork of parcels ranging in vine age and composition. The granite provides the structural backbone, the smoky mineral tension, and the acidic freshness that makes Saint-Joseph Syrah so distinctive. The soil is shallow, forcing the vines to struggle and concentrate their flavours. The altitude — among the highest in the appellation — brings a cooling influence that preserves acidity and moderates the Mediterranean heat. The south-eastern exposure captures the morning sun while avoiding the harshest afternoon heat, creating a microclimate of slow, even ripening that is ideal for the balanced, digestible style Jean and Jacques pursue.
The farming is organic and biodynamic — certified organic since 1997, with biodynamic practices applied across the entire farm. No synthetic herbicides, no pesticides, no synthetic fertilisers. Jean and Jacques have also questioned the method of ploughing in the vineyard, limiting it to only three light rakings per year to control grass growth. They have realised that ploughing is not the best for keeping carbon in the soil, and that taking the tractor through is costly — both financially and ecologically. They have planted bushes and embraced agroforestry as a way to stimulate biodiversity. The vines are trained on canes but not trimmed; each vine becomes attached to its neighbour, forming a kind of chain. Work in the rows is done by horse where possible. The goal is not maximum yield but maximum health — grapes that carry the full mineral and microbial fingerprint of the granite soils, essential for the spontaneous, low-intervention winemaking that defines the project.
The climate is continental with Mediterranean influence — hot, dry summers, cold winters, and the moderating effect of the Rhône River. The altitude brings freshness, while the wind from the north — the Bise — dries the vines after rain and prevents disease. The surrounding forest and the polyculture of cereals, apricots, and pears create a habitat for biodiversity that is inseparable from the wine. The result is a terroir that produces wines of bright acidity, floral aromatics, and a strong mineral backbone — wines that benefit from neutral-barrel ageing and that have excellent ageing potential. This is the Saint-Joseph of the new generation: not the heavy, extracted image of the past, but the authentic, biodynamic, and uncompromising Saint-Joseph of farmers like Jean and Jacques, who give the granite hills a modern, natural, and deeply human voice.
La Ferme des Sept Lunes is located in Bogy, a hilltop village in the Ardèche department on the right bank of the Rhône, between Vienne and Valence, in the Saint-Joseph appellation. The estate comprises approximately 10 to 13 hectares of organic and biodynamic vines, cereals, apricot orchards, and prairies. Founded in 1984 by Jean Delobre's grandfather. Jean took over in 1984; Jacques Maurice joined in 2017. Situated on terraced granite slopes at one of the highest altitudes in Saint-Joseph, with south-eastern exposure. The region is historically famous for powerful Syrah; Jean and Jacques are part of a new wave crafting precise, fresh, low-intervention expressions from this historic terroir.
The vineyards sit on granite bedrock — the hard, crystalline stone that defines the best terroirs of the Northern Rhône. The granite provides structural backbone, smoky mineral tension, and acidic freshness. The soil is shallow, forcing vines to struggle and concentrate flavour. The altitude is among the highest in Saint-Joseph, bringing cooling influence and acidity preservation. The south-eastern exposure captures morning sun while avoiding harsh afternoon heat. A terroir that demands humility and rewards patience, producing wines of bright acidity, floral aromatics, and strong mineral backbone.
Certified organic since 1997, biodynamic across the entire farm. No synthetic herbicides, pesticides, or fertilisers. Minimal ploughing — only three light rakings per year to preserve soil carbon and reduce tractor costs. Agroforestry with bushes planted for biodiversity. Vines trained on canes but not trimmed, forming chains. Work in the rows done by horse. The goal is maximum health — grapes that carry the full mineral and microbial fingerprint of the granite soils. The farm is a polyculture of vines, cereals, apricot orchards, and prairies — not a monoculture but a living garden.
In the converted barn-winery, everything is done in the most natural way possible. Indigenous yeasts. No enzymes. No fining. No filtration. Minimal sulfur only when absolutely necessary — some cuvées see zero sulfur. The reds macerate for about 20 days in open concrete tanks with gentle remontages and pigeages, without forced extraction. The whites ferment in stainless steel and age in neutral demi-muids. The cellar is not a technological facility; it is a farmer's extension — a working space where Jean and Jacques provide the patience, the intuition, and the absolute refusal to add what is not needed. Each parcel is vinified separately to capture its individual terroir.
Indigenous Yeasts & the Gentle Extraction
The guiding philosophy of La Ferme des Sept Lunes is expressed in three words: freshness, purity, and patience. Jean and Jacques are committed to winemaking that allows the granite terroir to speak — not through force or extraction, but through gentleness and time. Their approach is not a rejection of the Northern Rhône's power but a refinement of it: using indigenous yeasts, open concrete tanks, gentle remontages and pigeages, and neutral demi-muids to produce wines that are faithful to the terroir but free from the heavy, extracted style that has dominated the region. The result is a portfolio that is typified by living acidity, floral clarity, and a juicy, digestible energy — wines that are as comfortable on a Tuesday night table as they are in a cellar after a decade of ageing.
The methodology is deliberately minimal and fundamentally Saint-Joseph — but seen through a natural wine lens. All grapes are hand-harvested with careful sorting to remove any bunches that do not meet the farm's exacting standards. They are transported immediately to the converted barn-winery. Fermentation is spontaneous — initiated by the indigenous yeasts that live on the grape skins and in the wild air of the Bogy hills. Jean and Jacques do not inoculate with cultured yeasts, add enzymes, or force the wine into a predetermined shape. The Syrah macerates for about 20 days in open concrete tanks — a classic Northern Rhône vessel that provides thermal inertia and a neutral, non-reactive environment. The extraction is delicate, following an infusion method: daily remontages and pigeages, but without pushing for tannins at all costs. As Jean explains: "We don't want to force it by extracting tannins at all costs, rather we want something noble."
The ageing protocol is equally restrained. After fermentation, the Saint-Joseph reds are aged in demi-muids — 600-litre barrels, none of which are new. The neutral oak provides micro-oxygenation and the slow development of secondary aromas without the heavy intrusion of vanilla or toast. The whites ferment in stainless steel and age in neutral demi-muids, preserving their freshness and texture. The Vin de France wines — the lighter reds and the Gamay — are often aged in stainless steel to maintain their immediacy and fruit. The wines are neither fined nor filtered, and sulfur is used only when absolutely unavoidable. Several cuvées see no sulfur at all; others receive a tiny dose that becomes undetectable within months of bottling. The yields are kept to around 35 hectolitres per hectare — low enough to ensure concentration, high enough to maintain the vine's health and longevity.
The cellar is not a technological facility; it is a farmer's extension — a converted barn where Jean, Jacques, the grapes, and the indigenous yeasts do the work. There is no consultant recommending corrective enzymes, no recipe that overrides the vintage, no pressure to produce heavy, blockbuster wines for the export market. There is only the two men, the granite slopes, the neutral demi-muids, and the patience to let the wine take the time it needs. The result is a portfolio of wines that are honest, spontaneous, and alive — wines that change in the glass, that evolve for years in the bottle, and that carry the unmistakable signature of two farmers who have spent decades learning to listen to Saint-Joseph. As one importer noted, Jean's wines (and his life-changing apricot juice) have "an energy, freshness, and depth of flavour that have earned the farm a cult following."
Indigenous Yeasts, Open Concrete Tanks & Gentle Extraction
The guiding principle of La Ferme des Sept Lunes is that the wine is made in the vineyard, not in the cellar. Their approach — biodynamic polyculture on granite terraces in Bogy, hand harvest with careful sorting, spontaneous fermentation with indigenous yeasts, 20-day maceration in open concrete tanks with gentle remontages and pigeages without forced extraction, ageing in neutral demi-muids, and minimal to zero sulfur — is not a rejection of the Northern Rhône but a deeper application of its best traditions. The indigenous yeasts capture the microbial fingerprint of the biodynamic granite terroir. The open concrete tanks provide thermal inertia and a neutral environment for slow, natural fermentation. The gentle extraction preserves the fruit's nobility and freshness. The neutral demi-muids provide complexity without masking the grape's innate voice. The cellar is not a factory; it is a converted barn where Jean and Jacques provide the patience, the intuition, and the absolute refusal to extract what is not needed.
Premier Quartier, Chemin Faisant & the Saint-Joseph Portfolio
Jean Delobre and Jacques Maurice produce a focused, site-specific portfolio from roughly 10 to 13 hectares of organic and biodynamic vines across granite terraces in Bogy, Saint-Joseph, and the surrounding Ardèche. The wines are not merely bottles; they are expressions of a polyculture — each cuvée a reflection of a specific parcel, a specific granite soil, and the patient, hands-on work of two farmers who have absorbed the lessons of three generations and forged something thrillingly honest. The portfolio spans red, white, and Vin de France, all united by a common foundation: hand-picked grapes with careful sorting, spontaneous fermentation with indigenous yeasts, gentle extraction in open concrete tanks, ageing in neutral demi-muids, and minimal to zero sulfur. The estate produces roughly 50,000 bottles a year — half of them Saint-Joseph, the rest Vin de France. Each parcel is vinified separately to capture its individual terroir, even if the wines will eventually be blended. The result is a range that is as diverse as the farm itself: powerful Saint-Joseph reds, textured whites, and lighter Vin de France cuvées that prove the Northern Rhône can be both noble and approachable. And yes — the apricot juice is life-changing.
"We're lucky that the Syrah grape lends itself to a lighter, fruitier wine as well as more structured cuvées. We follow both of these approaches. It's nice to make easy-drinking wines, and even in the cellaring cuvées we like to keep some fruit and freshness; this is our signature characteristic."
— Jean Delobre
The Polyculture Manifesto & the Farmer's Truth
To understand La Ferme des Sept Lunes, one must understand that it is not merely a winery; it is a farm, a biodynamic ecosystem, and a proof that three generations of farmers can become the voice of Saint-Joseph. The identity of the project is defined by the men — Jean, the third-generation farmer who broke away from the cooperative in 2001 to vinify in a disused barn, and Jacques, the friend who joined in 2017 with his own vines and his own history of cooperative disillusionment. Two men who share a philosophy: that the vineyard is a big garden, that the farm is a polyculture, and that the wine is made more in the vineyard than in the cellar. The estate is not a monoculture; it is a home. The result is a portfolio of wines that are not merely products but expressions of a life — each bottle a testament to the conviction that wine should be fresh, pure, and noble.
The identity is also defined by refusal — the refusal to plough excessively, the refusal to use synthetic chemicals, the refusal to force extraction, the refusal to use new oak, the refusal to add sulfur when it is not needed, and the refusal to separate the vineyard from the orchard, the cellar from the barn, the wine from the apricot juice. Jean's statement — "A vineyard is a big garden" — is the moral foundation of the estate. The wines reflect this intentionality: they are not casual, not rustic, not naive. They are precise, alive, and deeply considered — the product of three generations of farming knowledge and two men's shared conviction that the best way to honour the land is to let it speak. The apricot juice, by the way, is not a side product; it is a parallel expression of the same philosophy — pure, natural, and life-changing.
The future of La Ferme des Sept Lunes is tied to the continued health of their 10 to 13 hectares of biodynamic vines, cereals, and orchards, the deepening of agroforestry practices, and the gradual refinement of a portfolio that already spans Saint-Joseph and Vin de France, red and white, structured and approachable. Jean and Jacques are eager to go further — to explore new expressions of the granite terraces, to deepen their understanding of biodynamic preparations, and to obtain ever more precise, fresh, and noble expressions from the fruit of their own Ardèche soils. The Premier Quartier will continue to be the flagship Saint-Joseph, the Chemin Faisant the zero-sulfur statement, and the Lune Rousse the white wine soul of the farm. They do not chase trends; they chase the truth of their land, and they have the patience to let that truth speak in its own voice — a voice that is farmer-born, biodynamic, and unmistakably Bogy.
In an age of increasing industrialisation in wine — of global varieties, engineered yeasts, and corporate consolidation — La Ferme des Sept Lunes stands as a compelling alternative, not because it rejects modernity but because it has embraced a deeper modernity: one that values biodynamic polyculture over monoculture, minimal ploughing over soil destruction, agroforestry over bare earth, hand harvest with careful sorting over mechanical efficiency, indigenous yeasts over inoculation, gentle extraction over forced tannin, neutral demi-muids over new oak intrusion, minimal to zero sulfur over cosmetic stability, the disused barn over the technological cellar, the farmer's intuition over the consultant's recipe, and the specific voice of Bogy's granite over the standardised replication of a global style. Jean Delobre and Jacques Maurice are not merely making wine; they are proving that three generations of farmers can become the voice of Saint-Joseph, that 10 to 13 hectares of polyculture can produce wines of international recognition, that a wine with nothing added but time and biodynamic intention can possess the most profound identity, and that the simplest philosophy — a vineyard is a big garden — is often the most profound. From the first breakaway vintage in 2001 to the wines of today: all united in one farm, one synthesis, one unanswerable argument for the possibility of authentic, biodynamic, hand-made, passionately honest wine from the granite heart of the Northern Rhône.
Jean Delobre (third-generation farmer, took over in 1984, broke from the cooperative in 2001) and Jacques Maurice (joined in 2017, fellow cooperative dissident, organic farmer since 1997) — two men who share a vision of the vineyard as a big garden. On 10 to 13 hectares of biodynamic polyculture in Bogy, Saint-Joseph, they craft wines with indigenous yeasts, gentle extraction in open concrete tanks, ageing in neutral demi-muids, and minimal to zero sulfur. No fining, no filtration. This is a farm where two farmers found their voice and produce wines of unmistakable freshness, purity, and Northern Rhône truth.
Four absolute commitments: biodynamic polyculture on granite terraces in Bogy (vines, cereals, apricot orchards, prairies), hand harvest with careful sorting, spontaneous fermentation with indigenous yeasts and gentle extraction in open concrete tanks, and ageing in neutral demi-muids with minimal to zero sulfur. No fining, no filtration. The wines are as natural and precise as Northern Rhône wine comes — farmed by hand, spontaneously fermented, and bottled with nothing but the unvarnished truth of the grape. A proof that three generations of farmers, when guided by biodynamic patience and gentle intuition, often produce the purest, most characterful wines. The cellar is not a factory; it is a converted barn where Jean and Jacques provide the patience, the intuition, and the absolute refusal to extract what is not needed.