The Story

We make wine in Francs. If you've heard of it, it's probably because you drove through it on your way out of Saint-Émilion, which is fifteen minutes southwest from here.

That suits us. Francs has limestone, old vines, and a climate that ripens grapes late and slow. Which means we can pick and still get wines with real flavor at moderate alcohol. That's the whole trick. Everything else follows from it.

We farm just under six hectares, organically. Some of what's planted is what you'd expect from Bordeaux. Some of it isn't. We ferment each parcel separately, in small lots, because we want to know what each piece of ground actually does before we decide what to do with it.

The cellar is a stone barn. We don't correct wines after the fact. The decisions that matter get made in the vineyard and at the press, and after that our job is mostly to stay out of the way.

This isn't our first vineyard. We started on Long Island, got zoned out, spent six years in Texas, and ended up here. We're not from Bordeaux and we're not pretending to be. We just think this is a remarkable place to grow grapes, and that most of the world has yet to discover.

We don’t make much wine and we’re not trying to. We’d rather understand six hectares completely than spend our lives managing sixty. The wines are released first through our mailing list, alongside occasional notes from the vineyard and cellar.