A Bout de Souffle, Cab franc



This wine was born out of “lazy natural yeast”, as Fabien explains – since the fermentation still wasn’t finished after a months of maceration, the brothers decided to put in in a barrel for long time and let it work its way.

Grapes: Cabernet Franc

Vineyard: old vines (planted in 1974 and 1987) on gravely mix of limestone and silex

Making of: Grapes are hand-harvested, crushed and macerated for a month. As the natural fermentation was quite slow, the brothers decided to let the wine take its time, and the wine spent 18 months old oak barrels. 

Personality: varietal notes of dark fruit, pepper, and violets mingle with deeper earthy notes coming from the old vines and long aging.

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