VARIETALS: 60% Merlot, 40% Cabernet Franc
VINEYARDS: Clay and limestone, with some chalk
FARMING: In conversion to organic; dry farmed; rows grassed over; biodiversity encouraged with green manure and hedges around parcels; pruning and spring maintenance done by hand
WINEMAKING: Vegan winemaking; spontaneous fermentation with native yeasts; fermentation 10-15 days
AGING: In concrete tanks on the lees; very light filtration
TASTING NOTES: A ripe nose of blackberries and vanilla is followed by round, full flavors and fine tannins with a long finish.