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As the name suggests L’Anscestrale is drawn from the Domaine’s oldest vines, principally a parcel of 90-year-old vines in the Clos du Roy, but also fruit from Clémengeot and Les Ouzeloy. The winemaking is the same as the Domaine’s top reds—100% whole-cluster pressing, indigenous yeast fermentation, gentle extraction, no sulphur and lengthy élevage—although here the wine sees a little more new oak. Pataille notes that the new barrels complement the inherent density of this bottling.