Jobi & Joba

Jobi & Joba, the two oxen of the ancient and rustic Bordeaux variety, enjoy their days in the meadows that cover the soil of Maison Blanche's northern valley, at the end of the second wine terroirs. 
The grapes are fermented naturally and spontaneously, using yeast from the grapes and then bacteria from the wine, all native and contemporary, with no artificial means, no technology and no inputs other than a few sulfites. After aging for less than six months in concrete vats, the wine is bottled on the estate, raw, whole and alive, meaning it has not been fined, filtered or pasteurized. It may be drunk young, on the fruit, in the bottle with its own gas or, more quietly, after it has settled in a decanter.
Can be aged for two or three years in the cellar as well.

Maison Blanche en Bordeaux between Lalande-Pomerol & Saint-Émilion

90% Cabernet Franc