2018 Domaine Elian Da Ros Clos Baquey, Cotes du Marmandais, France From the Tank Destemmed then fermented and aged

Destemmed then fermented and aged on skins for 23 days with gentle punchdowns once daily

Rice: High grade Tokuto Omachi rice to 40%

While Belluard's Le Feu was a blended cuvée

Indigenous yeast fermentation in barrel and free of any additives (including zero sulfur)

This is a subregion that experiences extreme highs and lows from a temperature standpoint

2018 Domaine Elian Da Ros Clos Baquey, Cotes du Marmandais, France From the Tank Destemmed then fermented and agedClos Baquey is the grand cuve from Elian Darosan undeniable statement that the southwest can make ageworthy, inspiring wines. With 2 3 years in bottle it starts to show some round edges, and in 5 6 years begins to hit its prime, drinking well for another decade or more. Elian says he was quite proud when the 2004 Clos Baquey more than held its own at a dinner with a group of famous winemakers who had all brought older vintages of wines. Incidentally,