From the southern end of the Beaune Premier Cru slope below the famous vineyard of “Clos des Mouches” and next to Pommard’s grand climat “Les Epenots”.
Being a sunny vintage, and pristine fruit, we decided on a 100% whole cluster fermentation to preserve freshness and accentuate floral versus fruit aromatics. The clusters underwent a 14-day, native fermentation then pressed and aged for a year in oak barrels of varying ages and sizes along with the finest of lies. Bottled under DIAM 10 without fining or filtration.
Bright pale crimson. But the nose, by contrast, is pretty intense. Lots of fine tannins and ambition. Pretty fruit in abundance. Faint hint of coffee grains on the end and all potential rather than actuality. 17. Jancis Robinson MW
There’s a concentration here, a little extra richness of aroma but still very balanced. Big, whole-cluster-infused flavour, layered. That’s a big but nicely energetic and deliciously flavoured wine. Bill Nanson, Burgundy Report