The Clos de la Perriere in Fixin, founded by the Cistercians in 1142, is a walled-in vineyard that the monks way back when knew made an exceptional wine.

Joliet has divided the vineyard into sections which he farms and ferments separately before blending just before bottling. The ferments are done with 100% whole clusters on native yeasts and see two years in cask without racking prior to blending. The finished wine is lovely, with aromas of blackberry and plum, then a hint of wild herbs and menthol. On the palate there is impressive density and a silky but powerful texture, just built for ageing.