“La Cabane” (“the shack”) comes from 1.2-ha. of Ploussard in two parcels: the blue marl of Curoulet planted in the early 1980s, and the grey marl of La Touraize planted in the early 1960s. The bunches are hand-harvested and also painstakingly de-stemmed by hand. The fruit is transferred by gravity to stainless steel, where it macerates semi-carbonically for two weeks before pressing, and the wine spends six months in large used barrels before being bottled without filtration, and with just 10-mg/L of added sulfur. Remarkably pure-fruited and ethereal, “La Cabane” clocks in under 12% alcohol (A-J never chaptalizes) yet expresses immense mineral depth. In its gorgeous translucent hue, its soaring aromas of citrus zest and red apples, and its light yet persistent palate, it embodies the uniqueness of this beloved indigenous variety.