(2017) I get the idea of this natural blend of Gamay and 25% Cab Franc from Tom Belford, such a pale colour that it is almost rosé, but for me it is not entirely successful. Whole bunches were fermented in very shallow fermenters with no sulphur and wild yeast. It has a mousiness, a very funky and rather too elastoplast/bretty character for me, certainly it is medicinal. Pale and juicy on the palate, it is cleaner, and that slightly yeasty/wheat beer character was interesting. I grew to like this more as I was tasting it: not completely successful for me, but surely interesting.