The Tasting Room Focus
The air is crisp, and the early batch of autumn leaves crunch beneath our feet. We’re traipsing down the meandering dirt path towards lunch, to be held in an open clearing at the edge of the forest where Alexandre Polmard’s famed Blonde d’Aquitaine cattle graze. We witness the herds moving leisurely, languorously even, through the expansive grounds—the entire estate measures more than 120 hectares, and Polmard keeps just 300 cows, who graze on grass until the final six months of their lives, when they are switched to a omega-rich mix of cereals and grass.