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Word on the Grapevine 🍇
@wordonthegrapevine

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Lunchtime @cantina_darcy hunting in @moremacine with @tomjhmyers, @isobel_inthelanghe and @pi_vino is always great fun. Having gotten to know Tom very well the past few years, it fills me with pride to see his wines drunk in restaurants and celebrated by judicious global importers. After experiences working at Domaine des Epeneaux, Benjamin Leroux, Marquis d’Angerville, Domaine du Pélican, Alain Graillot, Dr. Loosen, Place of Changing Winds, Bindi, Giuseppe Rinaldi and more, Tom created D'Arcy in 2020, beginning with a parcel in Preda (near Cannubi).  At D'Arcy, the prerequisites for making fine are cultivated deciduously in the vineyard. After signing the lease, Tom immediately began converting Preda to Guyot Poussard, a pruning method intended to prioritise proper sap flow, minimise stress, and promote balance. Work is tailored to the season’s conditions, cover crop is generally allowed to grow between rows, and weed control around vine roots is done painstakingly by hand. Tom will also work the soil when necessary, and has engaged colleagues to adapt inputs to encourage microbiological activity, and support functioning and nourishment of the vine. All this generally results in naturally low yields, physiologically ripe fruit and heaps of aromatic potential.  In the cellar, Tom is equally considered, refining his execution of a vast array of varying decisions and techniques to achieve his desired aesthetic, teasing out maximum potential from his fruit. Fruit is handled gently, destemming varies by cuvee and vintage (Tom has even painstakingly removed berries from pedicels), open-top fermenters are combined with carefully-managed indigenous fermentations, racking is limited, work is done by gravity wherever possible, and wines are generally aged in larger barrels. Precision and simplicity define craft at D’Arcy.  Most importantly, Tom is a student of fine wine, his time spent at notable estates and with industry luminaries has afforded him an expansive toolbox, meaning he understands well how to achieve a desired aesthetic. As well as how fine wine feels, tastes, and is made. This shows in all his wines to date. #nebbiolo #barolo #langhenebbiolo