Named after Alain Pascal's mother and produced from a single parcel of old vines (~ 60 years old) at the highest point of the appellation with a cooler north facing exposition. The fruit is harvested by hand, then wild-yeast fermented in concrete vats, followed by 18 months maturation in large oak casks (25 to 60 hL). Bottled unfined and unfiltered.

Notes of herbs, dark berries and tapenade swirl from the glass, with a poise and energy that draws you in. The finish is long and rich, but with beautiful detailing, too. Impressive.