Its structure in youth makes it a prime candidate for pan-roasted duck breast, Lamb Provençale, Filet Mignon and hard cow’s milk cheeses like 18 month aged Gouda, Comté, Cantal, Parmesan, Abondance, Beaufort or other Alpine cheeses except Apenzell type. As it ages and reveals the deep fruit, spice and mineral qualities underlying a brighter fruit profile, it becomes more suited to roast chicken with morel mushrooms, braised rabbit with thyme, sous vide pork loin with thyme (6 hours at 133 degrees Fahrenheit is what Larry recommends).

Because of the quality of Mimi’s fruit, we typically allow a greater proportion of whole cluster in this cuvée. However this year, Thomas Savre decided to include only 8% whole cluster fruit. The rest of the fruit is sorted, then destemmed gently so that mainly whole berries go into the fermenters for a more precise flavor profile. After fermentation, it is aged in 26% new oak and the rest in neutral oak barriques.