Wines

99 Points! Hold onto your hat. This is an extraordinarily seductive expression of Moulin-a-Vent. Dense and compact but also incredibly plush and dynamic, it makes a huge statement, a bit like meeting the goddess of black cherries. Interlocking fine tannins and remarkable minerality in the dazzling, almost endless finish. From totally destemmed fruit. Cold maceration for four days. Long fermentation. Aged 11 months in used Burgundian barrels. Drink or hold. - JamesSuckling.com

96 Points! Very cool, silky and precise in spite of the awesome old-vine depth. In fact, it has a personality that’s gentle and polite. The fine-grained texture on the medium-bodied palate makes you feel like you’re licking the granite soil of the site. I love the delicate spicy aromas and touch of red roses. There’s a dramatic mineral freshness in the emphatically dry finish. Fermented with a good proportion of whole-cluster then matured two-thirds in concrete tank and one-third in used Burgundian barrels. Drink or hold. - JamesSuckling.com

94 Points! Lovely aromas of dried flowers, red cherries, dried herbs and a subtle stemmy note. The palate is medium- to full-bodied, nervy and penetrating, with impressive concentration and attractive, nervy freshness that brings everything together. The finish is long and persistent. From a vineyard planted in 1946 on granite soils. Whole clusters and aged in foudres. Drink now. - JamesSuckling.com

From 70 year-old vines. Wines aged on fine lees in 5-7 year-old oak Burgundian barrels for 6-8 months. 

From the winery: The fruit for this Gamay was harvested from several vineyards surrounding our winery in the Arroyo Seco AVA. This AVA is recognized as having the longest growing season in California. Strong daily winds that bring cool fog from the Monterey Bay allow the grapes to spend more time on the vine building flavor, complexity and acidity. Extremely rocky well-drained alluvial soils are the base for creating wines processing freshness & minerality. The combination of sand, granite, and shale loam soils with the ever present marine influence provide the perfect conditions for growing Gamay. 100% whole cluster using ambient yeast and native malolactic aged in 100% nuetral french oak puncheons, bottled unfined and unfiltered, 12.1% ABV.