“Athanor” is one of his top cuvees, said to be the old “3.14,” using the same 80-year-old vines from his sandstone soil vineyards. The cuvee takes its name from a furnace, said to turn base metals into gold by medieval alchemists—much like the work organic winemakers do. The grapes for "Athanor" are hand-harvested and sorted, and age for a minimum of two years in barrel. Teeming with notes of silky dark berry fruit and violets, gentle spice notes, and a penetrating minerality, this is a special cuvee that we may never see again.