The single acre is maintained with concentration in mind, limiting shoot growth through early thinning and eventual cluster removal, pushing the ripening curve earlier in the season. Since 2019, we find Sojeau Chard to have a rich and chewy texture, well balanced by its acid core and profound aromatic pop. Fermented and aged in both 500L and 228L French Oak for 12 months before a transfer (with lees) to stainless steel for a further 5 months before bottling.

The intensity here at the highest level so far: yellow orchard fruits, candied flowers, lemongrass, and an edge of tropical citrus blast. Salty and firm on entry, leaning savory on the palate without huge perfume, keeping the focus in check.  So taught and refreshing, with terse, structural elements leading this toward exceptional length. Pretty, inviting, juicy and dense, but never over the top. The total package feels like the best we’ve done, and we continue to love the modest alcohols, easing the sense of freshness from black to front.