Corcelette, a plot of 50 year old Gamay vines on granite and schist soil in Morgon that Thibault snagged on a long term lease is now the crown jewel of his portfolio.  Not taking any chances, he farms it organically by himself. Harvested by hand, the grapes are fermented via traditional whole-cluster, carbonic maceration with native yeast and aged on their fine lees in old barriques for 8 months. The nose welcomes with the aroma of ripe black cherry which continues in its fruit-forward palate. Its fresh acidic backbone is matched with stunning minerality, subtle clove spice, and softly structured tannins on the finish. Pair with a slow roasted turkey, mole negro squash and root veggies, or just about any cheese - soft, hard, mild or pungent.