Angers native Pierre Borel is a man with a plan. After an Oenoviti diploma and stints in Muscadet and all around the Loire valley, notably at Domaine des Griottes - where he first learned about natural wine - and most recently at Domaine du Mortier, he picked a small but historical parcel of a very unique terroir within the village of Bourgueil to start his estate. The vineyards sit just a stones throw from the historic Benedictine Abbaye in the center of town.

​Pierre's style of wine is dictated by his terroir, which he believes is meant to produce more easygoing, fruit-forward wines. The grapes are harvested by hand quite late in the season for the AOC - often times he doesn't finish until well into October, a few weeks after his neighbors - as they seem to ripen more slowly in the cool, deep gravel soils. He picks in multiple passes over a few days to make sure the fruit is as close to perfect ripeness as possible and begins all vinifications without sulfur. There is no wood in the cellar as he doesn't think the young vines and the style of wine he is focused on would benefit from barrel aging, and he is a very thoughtful about SO2 additions. "Adding sulfur to a tank is a very traumatizing experience." he once said during a tasting.

This new shipment is fresh, delicious, and perfect for the cooler months ahead.