This is the Bretons' greatest red, from one of the most prized hillside parcels in Bourgueil. The terroir is siliceous clay and limestone, and old vines give very low yields of 20 hectoliters/hectare on average. The maceration is done in open wood vats and the fermentation and élevage are done in 550-L barriques, a variable percentage of which are new. The wine is bottled unfined and unfiltered after two full years in wood.
- Kermit Lynch