From old goblet trained vines at the top of Poncié, one of the celebrated vineyards along the ridge high above the village of Fleurie. Inspired by Jules Chauvet’s fermentation notes from 1972, the hand picked clusters were placed in concrete vats for three weeks with no crushing, pumping, or plunging, the grapes undergoing what Chauvet called a fermentation aromatique. Pressed after 21 days, the wine finished fermentation by indigenous yeasts before 9 months in a wooden vat. Bottled unfined and unfiltered.

Reviews

Lots of colour. A nose of graphite and freshness. Some pyrazine perfume blends with the graphite. Mouth-filling, fresh and tasty. A great finish here. Bill Nanson, Burgundy Report

Rocky, granitic mineral notes are quite clear here, with dried herbs, bramble fruit and subtle spice. Nicely chewy and spicy. Lots of character and pleasure here. 16.5 Tim Jackson, www.jancisrobinson.com