(2016) Fermented in open top barrels, whole cluster, partial carbonic. Time in barrels (60% new) then into foudres. River soils of sediment and river stones. Delightful violet lift, really has those top notes that are beguiling over ripe, but not heavy red and black fruits, a little schist or earthy edge. Fantastic mouth-feel, of lighter tannins, that raciness of red fruit and cherry tartness. Dry, and racy, with an ashy dry quality and retaining that juicy, fresh acid edge of acidity.