Sébastien David Hurluberlu 2024

Profile & Story

Sébastien David represents the fifteenth generation of his family making wine in Saint-Nicolas-de-Bourgueil, Loire Valley, tracing back to 1634. He farms roughly 15 hectares of Cabernet Franc, some vines planted by his grandparents during WWII, entirely organically and biodynamically (Ecocert-certified) since 1999, and has eliminated added sulfur from his winemaking. Hurluberlu undergoes whole-cluster carbonic maceration for 25 days with native yeasts in concrete tanks, then 6-9 months' aging without filtration, fining or added sulfur.