A welcome return for this forest fruit Gamay that brims with tart black berries and sanguine minerals. It reminded us, in a somewhat protracted way, of something like a Lambrusco minus the bubbles - it has that crush of dark fruit, bright acidity and iron-like streak, softened with some creamy, lactic notes then deliciously smooth on the way down. Savoury charcoal bitters tail in the finish - a great vintage that sheds the carbo style of last year.

The grapes were crushed as whole bunches and macerated for 8 days before being pressed off, half into steel and half into old barrels to rest for one year.