Laurent Saillard - an ex-chef, who also opened Ici in New York, one of the first 'natural wine bars' - deciding he wanted a go at making the wines he loved to drink and pour so much, he moved back to his motherland. Based in Pouillé in the Loire Valley, he works with gamay, pineau d'aunis and sauvignon blanc.
The blend is 2/3 pineau d'aunis to 1/3 gamay (from Salliard's other red, La Pause) which is macerated for one week and then fermented in fiberglass. The gamay element is added just a month before bottling.
Scarlett is an amazingly well balanced 'natural wine' - there's some barnyard funk here, for sure, but it's just enough to pique interest, what follows is a thoughtful and elegant red - truly a must-drink for all serious natural wine enthusiasts.