Bezigon & Co. 2019
Garnier’s is a no-frills operation. He uses an old apple press, taking 2-3 days to extract all the juice from his grapes, and after fermentation, ages the wine in large oak foudres for one year (hence the oxidative, bruised apple and almond aromas). Organically cultivated grapes are picked at maximum maturity, giving the wine a honeyed, baked apple aspect. There’s some volatile acidity there too, giving it a fresh finish, but not at the expense of the fruit.