Coteaux Bassenon is 60% Syrah, 30% Sérine, and 10% Viognier; oldest vines were planted in 1896 and 1902. This parcel on dark, mica-schist soils has qualities more commonly found in Côte Brune.

Jean-Michel Stephan's approach to vinification differs drastically from his neighbors. From his time in Villié-Morgon, Stephan's philosophy employs full carbonic fermentation, a process customarily reserved for Gamay in Beaujolais. Still, the most profound bottles hit the same mark as great traditionalists like Jamet, Benetière, and Levet.