We used traditional Burgundian methods in making this wine, including natural spontaneous primary and secondary (malo-lactic) fermentations in French oak puncheons (30%new) and maturation for 20 months before bottling. Modest crops and an ideal growing season have given the wine excellent fruit expression. Virtuoso is made from a barrel selection and typically comes from vines on their own roots that are a quarter of a century old.
The bouquet and flavour evoke impressions of nectarines, white fleshed peaches, yellow plums and rock melon, coating a core of citrus fruits. These intermingle with hints of toasted hazelnuts, marzipan, breakfast cereal, liquorice and black olives. The wine is concentrated and powerful in the mouth but stays quite restrained and refined. The lingering aftertaste is drawn out by lively minerality and tangy crispness. While ready to drink on release, with careful cellaring it should become more complex and integrated over the next 5 or 6 years and last a decade or more.
Wine is a natural health food