01/08/2026
Big thanks Jean-Marc Vilboux for passing by with your 2025 w**es yesterday — all fresh, supple, round and delicious with hidden depths !
Starting with the new BRAISE, quite different from the 2024: a ding-dang-dong 🎶 — ’tis more light red than dark rosé, a black-grape skin-contact w**e that’s setting the tone for all the BRAISE to come.
Here’s the HOW-TO in 7 steps. Don’t try this without a grounded but luminous adult beside you. The process is simple but meticulous and demands much concentration and feeling:
1. Spend 7 years becoming a vigneron.
2. Put your vines and soils before everything else (on a see-saw with your partner and kids).
3. Harvest your much-loved Gamay. De-stem, foot-tread and after 2 days of hands-off maceration (a.k.a. infusion), take some juice from underneath and move it to another tank (the rest goes into another w**e, in this case ).
4. Harvest your perfectly ripe and pampered Négrette. De-stem, foot-tread and after 1 day of infusion, take some juice from underneath and move it into the same tank (the rest goes into another w**e, in this case ).
5. Harvest your splendid Syrah and add freshly pressed juice to the same tank.
6. After alcoholic and malolactic fermentation, move 50% of the blend into old barrels and 50% into tanks.
7. Age for 7 months, then blend all and bottle.
Result: Ding Dang D**g 🍓🌶️
Strawberry & raspberry notes channelled by the Gamay. Sexy spice from the Négrette and Syrah. Barely-there-but-just-enough-to-do-the-job tannins. Fresh, invigorating acidity, softened by the roundness of the fruit — enough structure and grip to keep you dancing well beyond the first sip. 💃
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