Paul Old's Project 108 started life as a low-input workshop project, away from his more 'vision-driven' Les Clos Perdus: the 20-hectare biodynamic domaine he founded in the Corbières with Hugo Stewart 20 years ago. Setting himself strict rules in the cellar for Project 108- zero sulphur additions, as hands-off with the winemaking as possible - it's since blossomed into an entire philosophy that is changing his approach to winemaking.

Cabirou is 50/50 whole-bunch/destemmed macerated for three weeks, with a little Maritime Grenache Gris joining the Schiste-grown Muscat. It's heady and concentrated, with aromas and flavours of stone fruits, a herbal lift, and a little grip.