Laurent Herlin doesn't make glou-glou just for glou-glou's sake. No, Herlin - a former computer and tech worker turned Burgundy trained winemaker - translates the unique character of Bourgueil Cab Franc (earthy, spicy, savory) into a vibrant, easy-drinking, certified chugger, without sacrificing varietal typicity. A splash of Gamay offers red berry and underbrush to complement green olive, clove, and freshly cracked black pepper. Sourced entirely from biodynamic sites, a mix of old vine and new (the Cab Franc, an elder millennial at 35 years, and a new planting of Gamay, only 5 years old) and carbonically macerated, this is layered, nuanced and a downright joy to drink.
