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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 for the domaine’s top reds—100% whole-cluster pressing, indigenous yeast fermentation, gentle extraction, no sulphur and lengthy maturation—although the wine sees a little more new oak here. Pataille notes that the new barrels complement the inherent density of this bottling.