Damien lost quite a lot of grapes to Spring frost in 2019. But what remained earned a beautiful growing season. So he made just one red wine with all the red grapes from the harvest. As usual, a 2 to 3 week carbonic maceration, press and fermentation in tanks. Supremely juicy, it is riper than La Poivrotte, but still effortless at 13% abv. Juicy  and herbal, so yum.