45 minutes west of Montepelier, lies the small, organic farm where Saint-So is produced. Grown in silt and clay soil on limestone bedrock, this 100% Carignan is naturally fermented and aged for 6 months in stainless steel with almost no intervention outside of a minor filtration and a touch of sulfur before bottling for stability. It’s medium-bodied with fresh strawberry, plum and cranberry flavors, a hint of violet and subtle earthy leathery notes followed by slate and limestone minerality on the dry, moderately tannic finish. The concentration of fruit of this crunchy red, beautifully balanced by zippy minerality, pairs perfectly with a garlicky Escargot or a robust cheese and charcuterie plate.