(2016) A fascinating wine, from a vineyard planted as Gamay in 1985, grafted to Chardonnay some time after, and then "we took a chainsaw to it," according to Taras Ochota, presumably below the graft, so that the vines once more grew as their natural Gamay selves. Spicy, dry, intense red fruits, the carbonic maceration softening a touch, but still a Gamay with a bit of steel at its core into a long, fruity and fruit-spicy finish.