Growing up in the Northern Rhone, cutting his teeth with the likes of local natural hero Gerald Oustric of Domaine du Mazel, Sylvain Bock now days tends to his own vineyards in Ardeche. Crafting compelling, complex, curious and vibrant drops through the limestone and basalt terroir of his area.⁠ ⁠ Sylvain leans towards carbonic maceration to keep things vibrant and protecting the flavour. ⁠ ⁠ Ft here is his 'Reviens' Gamay. Two different vineyards, one is limestone and the other a basaltic volcanic soil. Whole bunch carbonic maceration then after ten days, pressed and aged in tanks for 9 months. Fruity, fresh blackcurrants but still with the typical spice you want to see in a more complex Gamay. Its lower on the alcohol scale making it perfect for guzzling with food.