Producer, Christophe Hallereau wasn't interested in being in the wine business until he inherited his family vineyards. Still maintaining his day job, he has become a weekend warrior winemaker maintaining the property and the cellar library. With 8 Ha in the village of Vallet, he now runs the local association of growers. All wines are fermented in concrete with native yeasts and minimal additions of SO2. Subsoils in the region are igneous with granite, gneiss and mica. Vallet is a pending cru appellation and is known for its clay based soils. The wines are racy and mineral driven. A recent staff seminar, we tasted wines going back to the mid-80s. The wines maintained freshness and mineral character proving these wines have the ability to age.
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