Mary Taylor is on a mission to seek out individual growers in multiple villages – from Bordeaux to Nîmes to Valençay – who produce exceptional, regionally distinctive wines at accessible prices. In terms of winemaking, her foremost priority is to highlight the true diversity of terroirs. As a result, the producers she works with uniformly employ little to no filtration, limit the amount of sulphur added before bottling, and choose to carry out their fermentations via natural or local yeast strains. They also avoid the use of overly intrusive young oak to emphasize the underlying expression of vintage, grape, and place. The Dão is a blend of 25% Encruzado, 32% Malvasia Fina, 19% Bicoal, 14% Gouveio. The Douro is a blend of 60% Touriga Nacional, 20% Touriga Franca, 20% Tinta Roriz. Both wines are fermented in stainless steel only to retain freshness and the aromatic expression of the indigenous grapes.