Mathieu Mélinand farms 45-year-old vines in pink granite soils for this Fleurie, fermenting the fruit as whole clusters without added yeasts. He ages it in large-format, old oak barrels, bottling a wine that releases a musky breath of the earth before settling into scents of roses, notes of pomegranate and a soildriven, humus-like richness. Pour it with boudin noir. The juicy aromas and bright acidity combine to make the ultimate appetite stimulant – a great wine to open at your next party and sure to be enjoyed by all.