Rezpiral Simeone & Apolonia Ramirez Tobaziche S6 MENU and Graciano that lands somewhere

and Graciano that lands somewhere between Southwest France and the new California vanguard

and Emrich-Schonleber ferments it dry with native yeasts in stainless steel

the château itself recommends pairing the reds with fowl

Carignan and Mourvèdre handled with whole-cluster fermentation and no fining or filtering

just Pinot Noir and Meunier drawn from Premier and Grand Cru sites across the Montagne de Reims and the Côte des Bars

Rezpiral Simeone & Apolonia Ramirez Tobaziche S6 MENU and Graciano that lands somewhereTobaziche does not look like an agave. It looks like a tree: a long woody trunk topped with a shock of leaves, part of the karwinskii family, and it takes well over a decade in the ground before anyone can harvest it. The Ramirez family works with it in Oaxaca the way their people always have, roasting the agave in an earthen pit, fermenting in wood and distilling in small batches. Rezpiral bottles each of those batches separately, so what you are