Located in Vacquiers, southwestern France, Mark Penavayre cultivates indigenous grapes organically with minimal amounts of sulfur added during the winemaking process. Mark is super passionate about using indigenous varieties. This cuvee is made with 100% Juraçon, a old local variety that was almost lost to history. Easy, bright fruited with just a touch of spice and herbal notes, enjoy it chilled with a light fare of cured meats or just on its own for a lovely glass of refreshing red.  

Pairing: charcuterie, potato gratin, BBQ, Burger 

Grapes: Jurançon (old local variety)

Soil: Alluvial and clay topsoil over clay-limestone bedrock, terraced vineyards in Tarn, 220-meters elevation.

Viticulture: Biodynamic practicing