The name La Source, comes from the natural artesian spring located near the vineyards of Saint Jean du Barroux. Philippe’s approach to farming encourages low yields but there are scattered pockets of more vigorous vines which set more clusters with larger berries. Rather than drop fruit or try to force these vines to crop lower yields, they are harvested separately and used to make a more fruit-forward and frank expression of Philippe’s terroir. Harvested by hand and destemmed, this cuvée which is naturally lower in tannin only sees a short maceration and fermentation by indigenous yeasts. It is bottled “early” by Philippe’s standards usually after 18 months in tank.