Guy Moulinier spent fifteen years working in the French civil service before finally returning to his home village to become a wine-maker. He set about the restoration of a fragmented estate. The poor stony land had been left for over a century, over-run with garrigue and scrub, Guy could see the potential and decided to plant the first Syrah vines in the appellation. Helped now by his elder brother and two sons, he followed his principles, to make the best Grands Crus wines he could.
These wines show great complexity, reflecting the geology of three separate soil types, schistous hillsides, limestone plateaux and sandstone. The vines suffer in the poor, well-drained soil, digging deep to find water; this suffering helps to create concentration in the wines. These natural conditions are also conducive to low yielding crops often as low as 15-20 hl/ha instead of the usual 50 hl/ha. The results are wines which have won numerous medals and accolades from wine journalists such as Robert Parker, who compared the Sigillaires Cuvee to a great Chateauneuf du Pape which would sell for four or fives times as much.