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 a month macerating as whole bunches, before being pressed to old barrels for fifteen months of élevage. Reflecting the vintage, this is a deep, dark and brooding take on Gamay that ranks as one of the best iterations of the grape we have tasted from the Loire. Delicious now, it will age beautifully over the coming years.