Region: Burgundy, Beaujoulais, Fleurie
Terroir: Highest parcel in Fleurie
Winemaking: 40-70-year-old vines; 60% destemmed; fermented in concrete tanks using indigenous yeast; semi-carbonic maceration; no sulfur added during vinification; aged in a combination of stainless steel tanks, foudre, and futs de chene (barrel); organic practicing
93 Vinous – Bright violet color. Expansive, mineral-accented blue fruit, floral and five-spice powder aromas, along with hints of white pepper and candied licorice. Offers sappy, impressively concentrated boysenberry and bitter cherry flavors that spread out and become sweeter with aeration. Closes impressively long and smooth, with resonating florality and fine-grained tannins that come on late.