Vinification

Hand-harvested, chilled overnight, and sorted, 5% of the harvest was destemmed and placed at the bottom of a wooden vat, the rest of the clusters were put on top for a no SO2 native fermentation. The fruit was untouched during c u v a i s o n , with one p i g è a g e each of the last two days of fermentation on skins, then pressed on the 13th day and left to finish sugars in tank. The wine spent 18 months in a mix of 3 0 0L to 5 0 0L barrels of ages between one and seven years (no new wood). Racked out of barrel under air pressure, settled for three weeks in tank before being bottled under a DIAM 10 closure without fining nor filtration.

Reviews

A fragrant mouthful that has deft, light-of-foot red fruit which is just singing to be drunk now. Great purity all dressed up in a satin veil of tannins, which is decidedly more present than you immediately think. Very fine, fruit-centred Pinot Noir. Good Value 17+ — M a t t h e w H a y e s ,w w w.jancisrobinson.com

A more cosy, almost textured nose – delicious depth – that’s a super nose. The texture is again enveloping, layered flavour, energy and tons of concentration. That’s going to be a completely delicious wine. It’s a beauty. Bi l l N a n s o n , B u rg u n d y R e p o r t