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Natural wine in Bordeaux? It’s a rare thing. Bénédicte and Grégoire Hubau of Moulin Pey-Labrie are among the very few to have adopted this progressive philosophy in a region better known for its enological precision than for organic farming. The wine, however, does not taste radically “natural”—not funky, dirty, spritzy, or any of the other usual suspects. No, it tastes like perfectly mature, old-school Bordeaux—rife with forest floor, black fruit, game, and leathery tannins that beg for a chewy meat to cling to.
|Producer:||Château Moulin Pey-Labrie|
|Winemaker:||Bénédicte & Grégoire Hubau|
|Aging:||One-year élevage in 2- and 3-year-old barriques|
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