Gamay from two tiny parcels of vines between seventy and ninety years old, planted over deep gravel and sand near Thierry’s childhood home in the Touraine. The grapes spent two months macerating as whole bunches, before being pressed to old barrels for fifteen months of élevage. This is perhaps the finest Gamay we have tasted from the Loire, offering an abundance of fruit, silky texture and a long, lingering lick of acid. Delicious now, it will age beautifully over the coming years.