Description

When brothers Nico and Antoine Robert learned of a parcel of century-old vines—Gamay with a smattering of Pinot Noir—available for rent in the northern Mâconnais, they could not resist. This ancient parcel had always been farmed organically, a tradition continued under their care for just two years until they gave up the vineyard, deeming it too distant from their cellar in Fuissé. The Roberts employed 100% whole-cluster fermentation for their first ever Mâcon rouge, aging the wine in neutral barrels and bottling it unfiltered with very little sulfur.