Rhône

Domaine du Cayron

Gigondas

Michel Farraud nurtures his vines to produce top-notch fruit, and then uses no fancy winemaking, nor new oak to modify the character of the resultant wine. The harvest from each different plot is fermented separately in colossal subterranean concrete tanks, and after fermentation someone has to descend into the depths to pitchfork the stems and skins into an ancient basket press. The wine is then transferred into ancient (60+ years) wooden 'foudres', where it matures for several months before bottling.

The fruit intensity of this honest, down-to-earth wine is exceptional, as is its potential for complexity. It is enjoyable drunk either vibrant and youthful or after several years' cellaring.