Klaus-Peter, having spent some time working in Domaine Rousseau took over the running of the estate in 2001with his wife Julia. He is the 9th generation to make wine in the estate. He slowly made changes, including using old barrels to ferment the wines and short skin maceration, 30-40 hours before fermentation starts. Changes continue with new higher density plantings and pruning to force roots deeper and provide better canopies for the ever changing temperatures. Sustainability is a big concern both in the energy they use but also in their farming methodologies. Their wines are wonderful.