For centuries, the Vaillant family has nurtured their 55-hectare Domaine in the Coteaux du Layon of the Loire Valley, now practicing biodynamic farming. The Grolleau and Cabernet Franc blend, hand-harvested and fermented with wild yeasts in underground ceramic vats, results in a medium-bodied, slightly vegetal bistro red bursting with vibrant black cherries, red currants, and raspberries, best enjoyed chilled.