Following a total loss of grapes from their own vineyards in 2021, Anders and Anne sourced Riesling from the Bannwarth family in Obermorschwihr, Alsace, and brought it down to their cellar in Valvignères. There, it was blended with a small amount of Viognier from Domaine du Mazel and left to ferment in 500-litre demi-muids.

The wine stayed in these vessels until May 2024, close to three years in total. The combination brings together the well-defined minerality of Alsace, the warmer, rounder fruit of the south, and a lively, persistent acidity. Two terroirs, two grape families, one quietly remarkable wine.