Vintage: 2020
Varietals: Cinsault and Cabernet Franc
Farming: Organic/Biodynamic, Unfined/Unfiltered, Low to no added SO2
Aromas of watermelon and wild cherry are mouthwatering already, before you even get to the frisky, wild-cherry palate spiked with sea salt and blood orange.
Working with whole clusters, David ferments with wild yeasts, employing carbonic maceration for 25 days, followed by a light pressing to preserve the fruit's characteristics. The wines are then bottled without filtration or fining, and virtually no sulfur is added.