Cantina d’Arcy

Barolo

Tom Myers is thrilled to announce the first vintage of Cantina D’Arcy, 2020. Made from a 8500m2 parcel in the Preda cru, 7000m2 for the production of Barolo and the remainder for Dolcetto d’Alba.

Situated in the commune of Barolo, Preda keeps excellent company, located between Cannubi, Vignane, and Monrobiolo di Bussia. The combination of soil composition, eastern exposure, micro-climate, and a significant part of the vineyard having old vines (planted 1949), makes for an exciting starting point. This is only the beginning, and he will be seeking to expand when the right opportunities arise.

Cantina D’Arcy is based upon a foundation of viticulture that respects the life of the soil, the balance and vitality of the plant, and the greater vineyard ecosystem. From the first day, management has been in line with organic certification, with additional biodynamic inputs. For maximum expression of place, and to work in good conscience, Tom sees this as the only path to follow.

In the cellar, Tom considers every decision and action taken a gesture to the terroir and that season’s work. Gentle handling of the fruit, open-top fermenters, natural fermentations under a watchful eye, and large barrels (“no barrique, no B...”) are the logical choices. A process of precision and simplicity, rooted in local tradition, with a nod to the cultures so influential in his development.

Tom Myers had the privilege to work for producers such as Comte Armand - Domaine des Epeneaux, Benjamin Leroux, Marquis d’Angerville and Domaine du Pélican, Alain Graillot, Dr. Loosen, Place of Changing Winds (the project of Australian wine visionary, Robert Walters), Bindi, Giuseppe Rinaldi and many more. As well as the formative working experiences, this journey has given him the opportunity to spend time, and often develop relationships with many leading producers, allowing him to keep his finger on the pulse and be a part of the conversation on the latest viticultural and winemaking practices and ideas in the search for ultimate terroir expression.

After having made the progression from intern to cellar hand and vineyard worker; to Poussard pruning specialist and most recently consultant, the next move had to be his own project. In 2019, he entered into discussions for the parcel in Preda, and finally, in February 2020, the contract was signed. Taking his maternal grandmother's maiden name, Cantina D'Arcy was born.

Tom would like Cantina D’Arcy to represent precision, reflection, and innovation, and continue the search for best practice that led him to this point. In the vineyard, he will engage specialists to deepen his understanding of the soils and adapt inputs and cultivation to encourage microbiological activity, support functioning, and nourishment of the vine. Conversion to Guyot Poussard pruning was immediate to respect sap-flow, and every task concerning the vine is with an eye to reinforce strength, minimize stress, and enhance natural balance. Put simply, he wholeheartedly believes in the adage “wine is made in the vineyard”, so everything possible will be done have the best fruit. The following challenge of how to capture site and season in each vintage is an exciting one!