This Gamay was grown by Lambert’s friend Stéphane Cyran in the Lorraine’s Côtes de Toul. From a parcel of twenty five year old vines planted over limestone, the grapes were fermented for a week as whole bunches, before being pressed off to cuve for eighteen months. Reflecting the warmth of the vintage, it is a little deeper and darker than the rest, plush with wild, brambly fruit and chalky minerals.