This is the first time Amélie and Seb have bottled a Poulsard and it sure is worth the wait. From a number of small parcels in Montigny-lès-Arsures, Molamboz and Arbois, the bunches were destemmed and macerated for three weeks, before being pressed to vats until the following spring. A cool, classic vintage has produced a pale, delicate and fragrant wine that is all red berries, blood orange, earth and funk.