The Story
We make wine in Francs, a small corner of Bordeaux that most people drive past on their way somewhere else.
Francs gives us the conditions we have been looking for: limestone, later ripening, moderate alcohol, and the slow ripening that allows us to make wines of clarity and density rather than weight.
We farm just under 6 hectares, all organic, focusing on reds and whites, some known and others that aren't typically associated with Bordeaux. Balance. Wines with precision and energy, not weight.
In the end, this doesn’t feel like starting over. It feels like arriving at the place where we get to solely focus on the work that matters in the vineyard and cellar.
The Land
Just under 6 hectares in Francs. Old vines. A stone barn we've turned into a cellar. No grand château, no inherited legacy. Just good land and the work of learning how to read it.
The soils here change quickly under foot, but that’s what we like about it, that’s what gives this place complexity and makes the wines compelling.
How We Work
Single parcels. Small fermentations. Each block is understood on its own terms before it becomes part of a larger wine.
The work is aimed at clarity: wines made by place rather than by correction. Precision comes from restraint, not force, and from decisions made early rather than fixed later.
Every choice is made with time in mind. These are wines built for nuance and durability, meant to improve rather than diminish.
What We Make
The wines carry a throughline: restraint, early decisions, a preference for clarity over power. At the same time, they're shaped decisively by Francs. That tension isn't something we avoid; it's something we work within.
Production is limited by the land. Communication is direct. We don’t aim to be everywhere. Some wines are made for the middle of the table. Others are released in smaller quantities as the clearest expression of a parcel, a season, or a decision we could not avoid.