Jacky Blot was introduced to wine by his brother, a pâtissier in Paris. He became obsessed and decided to try his hand at winemaking.  At the time, few people were interested in the appellation, as its wines tended to be very lean. Ripening was difficult and harvests often came in around late October and early November. To further complicate things, Jacky also started immediately with organic farming, using native yeasts and some barrel aging. He even shied away from malolactic fermentation, and the tension and longevity achieved in its eschewal became his signature. Always ahead of the curve, he bottled many of his cru wines early on as single-vineyard selections. Eventually, his son Jean-Philippe joined the winery and now runs the winemaking and day-to-day operations.

Organic farming-Cabernet Franc