Each year L`Hurluberlu has its own identity and it seems to be better each year. Dark and vivid purple, fresh and bright with cherry kirsch flavours; lots of dark fruits that are underpinned with a savoury, minerally character. The way Sebastien makes this wine allows him no need for sulphur, instead using carbon dioxide to protect the grapes. He leaves the bunches on skins for 25 days and has free run juice at the bottom of his tank to start the fermentation process. The result is a concentrated, elegant, slightly grippy, skinsy Cabernet Franc with red and plum fruit and that defining herbaceous waft of green capsicum pepper.