Made from organic Viognier grown on alluvial soils by Thierry de Marne in the Minervois. Fermented whole cluster for 7 days and assembled with a touch of Cinsault from Gérard Oustric at Le Mazel in the Ardèche, also fermented whole cluster for 7 days. No SO2 added.

Quotes from winemaker Hannah “Colour: Miami sunset. Smell: Frangipane, rosemary, the buttery smell in the air when there’s a cake in the oven. Taste: mandarine-ish with a crunch of almond and liquorice.”