By picking late in the season, following a coolish summer, we were able to achieve splendid ripeness with good natural acidity. Traditional Burgundian winemaking methods were used, including primary and secondary (malo-lactic) fermentation by the grapes’ indigenous microorganisms and maturation for 18 months in a mixture of old and new French oak puncheons.
The wine exudes enticing aromas and flavours suggest of citrus fruits, nectarines, white fleshed peaches, and ripe figs. Underlying savoury nuances hint at toasted almonds, barbecued sweet corn and grilled mushrooms. It is rich and powerful in the mouth but retains a broad shouldered muscularity and austerity. There is a core of flinty minerality and grape fruity acidity that keep the wine tight knit, focused and help draw out its lingering aftertaste