+ GRAPES: 70% Merlot, 30% Cabernet Franc grown in Fronsac, near St. Emillion
+ FUNDAMENTALS: Organic, biodynamic, Demeter certified. Hands-off winemaking to make the grapes the star, front and center. Horse-plowed fields, hand-harvested, wild yeast. Fermented in a combination of stainless and fiberglass vessels, matured in stainless and neutral oak for 12 months.
+ PROFILE: Dry. Medium+ body. Red fruit, plush cherry, cedar notes, and a whiff of anise and wild herbs
+ PAIRINGS: Hangar steak, duck fat potatoes, prime rib, pork roast
+ FUN FACTS: This estate was established in 1974. These guys have been pioneers of biodynamic principals in France - preserving the ecosystem, while producing healthy vines and lively wines. Since their 2018 vintage, Paul Barre has supplied grapes for the storied Chateau La Grave estate.