“These vines are now approaching 140-years-old, we get only a few tons each vintage, and we ferment the fruit naturally in an open-top fermenter, using only native, wild yeast. The grapes are all crushed by foot–not machine–and after a 45-day maceration, the wine is aged for one year in neutral French oak barrels, then bottled unfiltered the following July. The finished wine offers much of what I found charming in the Carignan of Maxime Magnon, and the bright, fresh flavors introduce an element rarely seen in wines made from other varieties.” – Bruce Neyers
