In the 1990s, estate founder Paul Filliatreau bought Cab Franc vines in the lieu-dit Château Fouquet, which lies in the village of Brézé, and he converted the largely abandoned vineyard to organic and then biodynamic farming. Everything ferments and ages in stainless steel and all the bunches are destemmed. It then ages in large steel tanks for 18 months. The texture is rich and velvety, classic Cabernet Franc notes of roasted green pepper, black cherry, and rosemary. Punches way above its weight class!