Clos d'Audhuy Queue de Pressoir 2022 bis-hidden and food-friendly: a low-intervention take

and food-friendly: a low-intervention take on California's most Italian-feeling red grape

indicating it's being drunk a touch young to truly display its eventual kaleidoscopic capabilities

fermented in steel with a small share in used barrels

Cote d'Or white from the one village nobody has bid up yet

cocktail ingredient

Clos d'Audhuy Queue de Pressoir 2022 bis-hidden and food-friendly: a low-intervention takeOne of the more curious bottles in our Cahors section, and a lot of fun. Queue de Pressoir ("press tail") is Benot Aymard's experiment with Sgalin, an obscure grape (a 1957 INRA cross of Juranon Noir and Portugais) that's barely planted anywhere in the world. The blend is 70% Segalin and 30% Malbec, the latter coming from the press wine of his Polissons ros. Aymard vinifies it almost like a ros early harvest, very light extraction and the result is an