Notes from importer, Greg Murphy:
Another very well blended wine of 50% Gamay from the Loire, 40% Grenache from Mont Vontoux and 10% Trousseau from the Jura. 20% is direct pressed and into stainless 20% undergoes a 7 month maseration in old oak and 60% has a 4 week maceration in acacia. All from organic fruit, indigenous yeast ferments, no filtration or sulphites.
Cherry, plum, black pepper. The Gamay fruit really comes through here with lifted carbonic florals and zippy acid. Very juicy and drinkable but also quite structured and serious.