From old bush-trained vines in the lieu-dit of “Le Conroy”, a gently-sloping parcel at the base of the south-western flank of Mont Brouilly. The shallow, sandy soil there is a mix of decomposed granite and diorite washed down from Mont Brouilly, over deep granite bedrock. The vineyard is not cultivated, with wildflowers allowed to self-seed for a season-long tapestry of colour; a veritable pollinator’s paradise.

Inspired by Jules Chauvet’s fermentation notes from 1972, the hand-picked clusters were placed in a concrete vat for three weeks with no crushing, pumping or plunging, the grapes undergoing what Chauvet called a fermentation aromatique. Pressed after 21 days, the wine finished fermentation in a concrete tank before seven months in old 300L barrels. Bottled unfined and unfiltered.

Critic's reviews: "Dark, vibrant aroma. This has a nicely mouth-filling flavour, framed with a little tannin. Structured but supple at the same time. A very good wine!" Bill Nanson, Burgundy Report