50-year to 120-year old vines on clay-limestone soils. Hand-harvest, fermentation in concrete tanks, aging in concrete tanks on fine lees for 6 months.
Delicious light and tight Pineau d’Aunis by Jean-François Mérieau. Black pepper, spicy Ceylon cinnamon, and tart black fruits on the nose. Refreshingly light and mineral on the palate, great summer red to drink with a good chill on it.