This release is a blend of eight clones, farmed organically (non‑certified) with yields around 500 grams per vine. Fermentation is driven entirely by natural yeast, with full malolactic fermentation taking place in 30% new oak over 11 months.

“Opens slightly surly with a faint haze of reduction blurring the aromatic profile. Aeration reveals the significant depth the high density plantings have granted this wine: violets and deep red florals; then black cherry and compacted dark soil, together with faint echoes of dried orange peel, sage, and crushed granite.

There is significant lift here as well as a wealth of veiled herbal and mineral aromatics that require coaxing from the glass. The palate is chiselled and focused up front, never really toeing over the line to medium-bodied; gaining weight and silken texture through to the middle then fanning pleasingly out with a sumptuous finish. Tarragon and Indies spices, red cherry and cranberry; couverture and walnut; then deeper, black fruits.

There is a sense of array, a hand placing all the pieces in their correct order. Very fine.”

- David, Le Tuffeau