72% Merlot, 23% Cabernet Sauvignon, 5% Cabernet Franc. All of the grapes come from a single 5-hectare plot planted on south and south-west exposed slopes on limestone and chalky, clay soils. Fermented and aged in concrete tanks. Total production averages 550 cases per year.

100% Sauvignon Blanc. "La Garenne" was named for the original 2.5-hectare plot from which it came. Today, the name remains while the fruit may come from across the fifth-generation Girards' 14 hectares of vines, which are spread over slopes in five communes including Verdigny and Saint Satur and...

Moulin à Vent is known for its power, structure and longevity, the antithesis of what most people think of when they think of Beaujolais. We are lucky that the Barbet’s like to hold onto this wine and release it when it’s just beginning to open up. It’s made in open top, oak tronconical (...

In the cellar, the vinification is semi-carbonic and lasts between 12 to 15 days. A weighted grill keeps the cap submerged in the fermenting juice, which gives a very gentle extraction of tannins. The wines are aged in cement tanks.

Since whole clusters are used during fermentation, the grapes are harvested late to avoid unripe stems. Whole-clusters are put into the vats, and the weight of the grapes naturally crushes the fruit at the bottom of the tank, resulting in a traditional semi-carbonic maceration.  Fermentation starts...

100% Mencia macerated and fermented for 10 days in stainless steel tanks at controlled temperatures. Aged sur lie for 6 months before stabilization and bottling. 

Cabernet Sauvignon (75%), Merlot (20%), Cabernet Franc (5%). Hand-harvested fruit from sustainably farmed vineyards in the Santa Ynez Valley of Santa Barbara. The cool mornings and warm afternoons of the Santa Ynez Valley provide a wonderfully balanced and elegant style of Cabernet Sauvignon,...