Saint Emilion, France
Frederic Leydet does pretty much everything on his small family estate, about 8.5 hectares in Saint-Emilion and the same in Pomerol. He has gradually moved back to organic farming (completed in 2015). He practices leaf-thinning, green harvest, and numerous passes through the vineyard to get the fruit he wants. The cuvaison (soak and fermentation) lasts four to five weeks. (Fermented in concrete in Saint-Emilion, stainless in Pomerol). The wines are aged in barrique, roughly one third new, all with light and medium toasts. In order to preserve the freshness of the fruit he chooses to leave the wine on the fine lees, with no racking. He bottles his wines unfined. As a result his wines benefit from decanting even more than most, and we strongly recommend it.