Cantina D'Arcy

Why we follow Cantina D'Arcy

The estate

Tom Myers came to Piedmont the long way round. A New Zealander, he arrived via hospitality and military service before working vintages at Benjamin Leroux and Domaine Marquis d'Angerville in Burgundy and at Bindi in Victoria. He secured land in the Langhe in 2016 and 2017 and made his first vintage in 2020. The Barolo followed roughly thirty-eight months later, landing in January 2024. The name is his maternal grandmother's — a farm girl from north-western Australia.

The vineyards

One hectare, in the Preda cru, on an east-facing slope between Cannubi and Vignane. The soil is the sandy Sant'Agata Fossil Marls. Roughly 7,550 vines of Nebbiolo for the Barolo, plus six rows of Dolcetto, planted at 4,500 vines to the hectare. Farming is organic in practice though not certified: biodynamic inputs, no herbicides or pesticides, deliberately low yields, Guyot-Poussard pruning, native cover crops and compost, and selective hedging rather than routine topping.

In the glass

The cellar is more Burgundian than Piedmontese, which is no surprise given where he trained. Fermentation runs in open-top tanks on ambient yeast, sometimes started with a pied de cuve, worked with pump-overs and some punching-down. Whole-cluster is used anywhere from none to all of it, decided by the season. Ageing takes eleven to twenty-two months across concrete, barrel and botti, with malolactic left to happen on its own. No racking, no fining, no filtration. At this scale nothing is made to impress early. The wines are built to be honest about one east-facing hectare.

With Lamont’s

Offered through the Private Cellar Selection, generally following the May release. Register your interest and we will contact you when the next allocation is confirmed.

The whole estate is a single hectare, so allocations here will always be tiny. Our first wines arrived in 2026. Register your interest to be contacted ahead of the next release.