Varietals: Cinsault and Cabernet Franc

Farming: Organic/Biodynamic, Unfined/Unfiltered, Low to no added SO2

Aromas of watermelon and wild cherry are mouthwatering already, before you even get to the frisky, wild-cherry palate spiked with sea salt and blood orange.

Working with whole clusters, David ferments with wild yeasts, employing carbonic maceration for 25 days, followed by a light pressing to preserve the fruit's characteristics. The wines are then bottled without filtration or fining, and virtually no sulfur is added.

Born in Saint Nicolas de Bourgueil in 1974, Sebastien David comes from a long line of winemakers that extends 15 generations, back to 1634. Working with 15ha of Cabernet Franc that were planted by his grandparents at around the time of the Second World War, Sebastien makes natural wines from fruit that is Ecocert certified and biodynamically farmed.