Clos Saint-Andre Pomerol: From a vineyard less than a hectare in size with vines averaging over 60 years of age, this wine is from a field blend that is approximately 80% Merlot, with the other 20% a combination of Cabernet Franc and Cabernet Sauvignon. Natural yeasts are used during fermentation and the wine is aged in oak barrels for 16-18 months prior to bottling. The wine is neither fined nor filtered. Annual production for the domaine is on the order of 2500 to 2800 bottles. Roughly 600 bottles are allocated for the US market
From NYT in 2018:
Clos St.-Andre is tiny even by Pomerol standards. The proprietor, Jean-Claude Desmarty, farms the 1.5-acre estate entirely by himself. His wines are remarkably precise and he makes roughly 2,400 a year.
“I wanted to know if I could manage it from A to Z and do everything all by myself,” said Mr. Desmarty, who attributed this desire to “a lack of humility,” though he said it in the most self-effacing way.
AT TINY CLOS ST.-ANDRÉ, Mr. Desmarty lives with his wife and daughter in a house surrounded by his vines. He makes the wine in an adjacent building about the size of a large closet.
“There is no distinction between the place I work and the place I live,” he said.