Just our luck. We have a cult estate. Every three-star restaurant in France hustles to get a small allocation. No one in America, outside of the lucky few, has heard of it (ed note: this was written at a time when that was actually true!)
This estate has been in the family for several generations. Basically, the Foucault brothers (Nadi and Charlie) tend exceptional vineyards, harvest at small yields, vinify in barrel, let the wines bubble for a couple of years in a glacially cold cellar and bottle without filtration.