This was an excellent vintage pinot noir with modest crop levels of beautifully ripened fruit, which has given the wine excellent depth and concentration. It was made entirely naturally using traditional Burgundian methods, without the addition of any micro-organisms. It was matured in French oak barriques for 18 months prior to blending and bottling.
On release the wine has a deep carmine colour. The bouquet and flavours evoke impression of black cherries, purple plums, blackberries and raspberries. Beneath these is a savoury underlay of black olives, liquorice, grilled mushrooms and proscuitto. There is a dense core of ripe fruit which is coated with fine-grained, velvety tannins. It is robust, but refined and savoury/spicy overtones linger in the after-taste. Although it is ready to drink on release, with careful cellaring it will become more complex and multifaceted over the next 6-8 years and live well beyond.