A blend of around eighty percent Pinot Noir with a little Ploussard and Trousseau from four parcels around the village of Liesle. The grapes were destemmed by hand and fermented in cuve on the skins for around a month, before being pressed off to old barrels for a year. A cooler year has rendered a lithe, fragrant wine that pairs bright red fruits with a touch of earth and spice.