The Estate: The Forest family has been making wine in the Maconnais region for 8 generations. However, André (Eric Forest’s grandfather), was the first of his family to dedicate himself to producing wine exclusively, and it was through him that Eric learned about winemaking and biodynamics. Eric also studied enology and worked in the Yakima Valley in 1996, as well as working two years with Jean-Marie Guffens. In 1999, Eric took over management of the estate and eventually expanded the size of the domaine to 8.9 hectares. Eric cultivates vines on some of the finest terroirs in Vergisson, as well as a plot on the heights of Davayé. He produces five exclusive vintages of Pouilly-Fuissé, Saint-Véran, and Macon-Vergisson on plots of vines planted between 1930 and 1979. Everything is manually done on the estate, and he uses organic and biodynamic methods in the vineyards, but is not certified. The plants are pruned in a manner to allow for the vines to have ample ventilation, thus minimizing the need to use phytosanitary products. Eric combats any other plant species with an environmental approach by carrying out extra plowing to sustain the soil and to encourage the roots to absorb the rich qualities held within the terroir. The winemaking process begins with a manual harvest followed by very gentle pressing. The wine stands on its lees for 10-15 months inside oak barrels with reduced doses of sulfites. The wine is then bottled by hand using gravity and often unfiltered. As a passionate winemaker, Eric brings the utmost care and attention to all stages of the winemaking process, a personal commitment to deliver the high standards representative of his terroir. Terroir: “Les Crays” is a terroir of limestone scree on blue Pliensbachian marl. This south-facing slope of the Vergisson rock, very bright and protected from the cool north wind, produces fatty wines with chiseled minerality and rich citrus aromas. Production Area: 2.16 hectares Age of the Vines: This cuvée is harvested from several plots planted between 1930 and 1966. Vinification: The grapes are pressed very gently and over long periods of time, without crushing, and then fermented in cask on native yeast with much of the lees. Aging: The wine is matured over two winters before bottling without filtration and with very little sulfur. Alcohol: 13.5%