Three vinifications of one grape. 100% Meunier from old vines, built to land between a blended rosé and a saignée.

Winemaking: 60% Meunier pressed off as white wine, 30% macerated, 10% still red wine, fermented in vats, foudres and barrels with partial malolactic, then a minimum 24 months on lees and 2.5 g/L dosage. The white portion includes 40% barrel-aged reserve wine, and the fruit comes from 25- to 40-year-old vines on limestone clay. Farmed biodynamically, low/no sulfur vinification; disgorged by hand, multiple times a year.

Tasting: Deep magenta-pink. Raspberry, wild strawberry, violet and honeyed notes, pure and fresh with a medium body and fine bead, plus iris, ripe plum, spice and wet stone, with bright acid lighting up red fruit and mineral length. Delicate red fruit with a touch of pepper and a saline freshness on the finish. Serve 46–50°F in a white wine glass.

Pairs with: Duck breast with cherry gastrique, salmon tartare; also charcuterie, tuna, roast beets, strawberries and cream.

Scores: 93 Jeb Dunnuck, 92 James Suckling, 92 John Gilman, 91 Vinous, 91 The Wine Independent.