From a collaboration with Damien Coquelet, Les en Hauts. Gamay from a fifty year old parcel planted over weathered granite soils in Morgon’s famed lieu-dit. Fermented as whole bunches for a fortnight before a short élevage in concrete eggs, it draws you in with the kind of gorgeous perfume we’ve become accustomed to from this site, pairing pristine fruit and hazy minerals to brilliant effect.
