Grolleau, Loire Valley, France 

An unpolished, heartfelt and RARE red from a Loire MASTER. Chemist-turned-stonemason-turned-biodynamic-winemaking luminary, Mark Angeli has the type of inspirational clout that people build shrines to (not US of course… but some people). You probably know him for his illustrious, angelic chenin blanc. By comparison his reds are more rural and gnarly, though still show his undeniable finesse. FUN FACTS! The Gélinette land was originally planted with the locally famed cabernet sauvignon, but Angeli was not satisfied with these grapes, and so chose to re-graft the vines with the locally, (unbelievably) lesser-loved grolleau! AND, Angeli uses small amounts of SO2 that are naturally sourced from a nearby volcano! The berried and botanical grolleau is macerated for three weeks to pull fistfuls of feral tannins. Previously showing a little residual sugar, this charmingly imprecise cuvée has now fermented totally dry. Lilac tree, blackberry cordial, black plum skin, nightshade earthiness, scrappy tannins grappling muddy, metamorphic minerality & accelerating acidity. Enjoy with a side of first-of-the-season, roasted cherry tomatoes.