Simon works exceptionally hard in the vineyard and to this day is among the first people I ask if I have a question about agriculture. After growing up here in Cahors, he moved to Anjou to work with Olivier Cousin and his approach to farming is strongly influenced by the Loire Valley icon. His biodynamic preparations are sourced exclusively from herbs and minerals in the vineyard and along the back of of the Lot River that borders his property. He is the first to acknowledge that no two years are the same and so vineyard work can't ever follow a recipe. Some years he turns the soil and others he doesn't. - Notes from Campbell Burton

Simon Busser Polichinel Malbec

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