French Red

Certified organic, practicing biodynamic. 100% de-stemmed, daily punch-downs and pump-overs, indigenous yeast fermentation in 228L oak barrels. Aged for 12-18 months in barrel (25% new oak).

Elegant and medium-bodied, with lots of crunchy fruit and black pepper on the nose and palate.

50 yr old vines, de-stemmed, indigenous yeast fermentation, 3-5 days post-fermentation maceration (15 days total with punch-downs). Aged for 12 months in older oak barrels.

3rd generation producer, from a 1.45 ha vineyard area, 50+ year-old vines, 11 months in barrel. Loamy, lush, vibrant fruit, lively & intense.