In response to the painfully low yields his plants produced in 2021, Thierry decided to create a one-off blend of old vines Pineau d’Aunis from the Sarthe that would usually go into La Centenaire du Vauperroux, and Gamay from Touraine that would usually make up Les Maluseaux. The two were fermented separately as whole bunches for three weeks, before being pressed and assembled into a couple of old barrels for eighteen months of élevage. A wine of gorgeous texture and a perfume of berries, flowers, earth and spice, this is a complex, elegant and highly original expression of the parts of the Loire Thierry knows so well.