This, I can say with no hesitation, is among the best 'bistro wines' we've ever imported. Sunny vintages suit this terroir very well - the wines here are built, year in year out, on a solid framework of brisk acidity (there's a reason this is some of the most long celebrated terroir in France) and in years like 2015 and 2016 the extra layer of fruit on the wines is nothing short of delicious.
Simon works exceptionally hard in the vineyard and to this day is among the first people I ask if I have a question about agriculture. After growing up here in Cahors, he moved to Anjou to work with Olivier Cousin and his approach to farming is strongly influenced by the Loire Valley icon.
His biodynamic preparations are sourced exclusively from herbs and minerals in the vineyard and along the back of of the Lot River that borders his property. He is the first to acknowledge that no two years are the same and so vineyard work can't ever follow a recipe. Some years he turns the soil and others he doesn't.
- Notes from Campbell Burton