Laurent Barbier is a wine industry veteran and importer of natural, organic and biodynamic wines who decided to make his own wine in a modern, yet transparent style. Coming from the high plateau of the ascendent Fronsac region in Bordeaux’s Right Bank, where the limestone and sandstone soils give vines that are more resistance to the ever-increasing heat, Merlot is therefore the dominant grape but with significant amounts of Cabernet Franc and Cabernet Sauvignon and a skosh of Petite Verdot and Malbec (55, 15, 15, 2.5 and 2.5 percent, respectively). This wine is modern in the sense that the climate has allowed full ripening to take place and the certified organic grapes weren’t picked “early” in order to conform to an historical picture of the region's wines and is also fermented and aged in stainless steel, a modern touch that breaks with the barrel aging tradition in Bordeaux. The lack of oak influence combined with native yeast fermentation gives a true sense of the place. The significant percentage of Cabernet Sauvignon also contributed more aging potential, but at seven years this wine is at its peak, so enjoy this wine now with any type of meat. This is a burger wine.