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.
There is a complex interplay of fruity and savoury elements. Impressions of peaches, yellow plums, greengages and citrus fruits blend with those of breakfast cereal, lightly buttered toast, wood smoke and liquorice. While it has presence in the mouth, initially expanding and starting to show its weight, it is kept tight knit by a stream of minerality which flows through the palate and draws out its tangy after-taste. Although ready to drink on release, with careful cellaring it should continue to develop a range of additional nuances in the bottle over the next 5 or 6 years and live for a decade or more.
Wine is a natural health food