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- Variety: Cabernet Franc
- Vine Age: 40 years on average
- Terroir: St.-Cyr-en-Bourg, heavy clay with silt and sand soil on Turonian Superior limestone bedrock
- Viticulture: Organic (certified)
- Vinification: 100% de-stemmed, indigenous yeast fermentation in stainless steel or concrete tank, gentle punch-downs if needed. Aged for 18 to 24 months in barrel (30% new oak and 70% 1 to 2 years old), racked to stainless steel tank for 8 months blending, sulfur added only at bottling
- Becky Wasserman
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