This is a fresh, slightly crunchy ros with swirling, brambly aromatics peppered by notes of cinnamon, cardamom leading into a bright palate defined by a backbone of easing acidity from Jean-Marie and Thierry Puzelat of Clos du Tue Boeuf who ten 10 hectares of vines in Les Montils and rent 4 hectares in Touraine, Loire Valley, France.

Vinification:100% Gamay hand-harvested from 14-24 year-old vines grown in friends\' parcels in Touraine and Beaujolais and whose soils are primarily clay, limestone and silex atop Blois Chalk. The grapes undergo a slow, direct-press into tank (old demi-muid/concrete tank) where they undergo spontaneous fermentation (ambient yeasts; no temp. control) in addition to full malolactic fermentation. levage in tank lasts around 7 months before being bottled unfined, unfiltered, with a minimal addition of SO2.