This Mondeuse comes from a tiny parcel on Dominique Belluard's estate. Usually this wine is made entirely in amphora but the 2016 was made using concrete eggs, 70% de-stemmed, and the rest whole cluster with a five-week maceration. The finished wine has an elegant silky texture with mouth-coating tannins. Aromas of smoky peppercorn and jasmine compliment supple flavors of juicy black raspberry, thyme, and black cherry. For best results, serve at cellar temperature and allow the wine to breathe for an hour before serving.