This highly original take on Merlot comes from fruit picked alongside the Oustrics at their Domaine du Mazel in Valvignères. The majority of the grapes were pressed directly, whilst a small proportion were destemmed by hand and left to infuse in the fermenting juice for around a month. After pressing, the wine spent a year resting in cuve, before being transferred to a demi-muid for a further year of ageing. The result is a crisp, pale and perfumed wine full of tart cranberries, blood orange and bitter herbs.