His sole red Aziaum wine is named “Jardin a la Boulaudière”. It is made from 100% Côt (called Malbec elsewhere in France) from an interesting plot with two distinct soil types: one section with clay and silex soils and another with clay and limestone. Whole-cluster fermentation is in concrete tank; malolactic fermentation and élevage in terra cotta amphora. Deep, dark, serious, and structured without being too heavy. The 2014 vintage is a bigger, bolder wine than the 2015.