La Cabane (“the shack”) is 1.2 hectares of pure Ploussard magic, split between two parcels: blue marl from Curoulet (planted in the early ’80s) and grey marl from La Touraize (planted in the early ’60s). The bunches are hand-harvested, then de-stemmed—painstakingly, by hand—before heading to stainless steel for two weeks of semi-carbonic maceration. From there, it’s six months in old barrels, bottled unfiltered with just a whisper of sulfur (10 mg/L).

The result? A wine that’s impossibly pure, feather-light, and mineral-driven, clocking in at under 12% alcohol—no chaptalization, ever. It’s all translucent ruby hues, zippy citrus zest, and red apple aromatics, with a palate that’s ethereal yet deeply grounded