The Story
We make wine in Francs, a small corner of Bordeaux that most people drive past on their way somewhere else.
Francs is continental, cooler, later-ripening than most of Bordeaux. Limestone soils. Organic farming without constant intervention. The wines we set out to make for fifteen years finally make sense here.
We farm six hectares, all organic, focusing on single-parcel reds and whites that aren't typically associated with Bordeaux. Balance. Whole cluster. Minimal intervention. Wines with precision and energy, not weight.
This is homecoming, not reinvention.
The Land
Seven hectares in Francs. Old vines. A stone barn we're slowly turning into a cellar. No grand château, no inherited legacy. Just good land that had been waiting for careful work.
The soils here ask different questions than Long Island or Texas did. We're learning how to answer them.
How We Work
Single parcels. Small fermentations. Every block is treated as its own source, not a component.
The work is focused on clarity, wines shaped by place rather than correction. Precision comes from restraint, not force, and from decisions made early rather than fixed later.
In the vineyard and cellar, every choice is made with time in mind. These are wines built for nuance and durability, meant to hold their shape, to age well, and to reward patience in the bottle.
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 resolve; it's something we work within.
Production stays small by design. Communication is direct. We don't aim to be everywhere, instead we are focused on making wine for people who open the bottles and spend time with them