A one-off cuvée from the cellar that harks back to the more structured style of their earlier reds. A mix of grapes from two regions, it blends Cinsault from the Gard with Gamay from Beaujolais. Both were co-fermented, macerated together as whole bunches for ten days before being transferred to a mixture of clay amphora and old oak foudre barrel to rest for 8 months. The wine was then bottled with no additions and has been rested in the cellar for three years before release. With a bit of time to age, the dusty perfume of the wine has developed into something akin to a savoury Jura Pinot, intense with liquorice, allspice and earthy tones. The granitic Gamay contribues a sanguine, iron-rich quality, and a bright crackle of acidity cuts the plum and black cherry fruits. Everything hangs together in a delicate balance - this is a wine best enjoyed with friends in a single sitting.
