Cinsault 2020

Charlotte and Aurélien Houillon farm nine hectares in a single block at Faucon, in the Vaucluse, where the vines share their ground with woodland and moorland. Aurélien is Emmanuel Houillon's brother, and like him learned the trade with Pierre Overnoy at Pupillin, which tells you most of what you need to know about the approach here: nothing added, no cultured yeast, no fining, no filtration and no sulphur. Horses work the rows, and even the labels are made on the estate from vine shoots turned into paper. The Cinsault is the lightest thing they make, pale and lifted, with crunchy red fruit, a peppery herbal edge and almost no weight at all. Serve it cool, and do not overthink it.