A mild spring was followed by a sunny summer and a lingering dry autumn. It was a perfect growing season with enough warmth to produce optimal ripeness but it was not too hot to destroy varietal purity or freshness.
THE VINEYARD AND THE VINES
The vines, which are almost 30 years old, grow on their own roots in well-drained stony soil on a series of north facing, gradually descending terraces. The site is warm during the day but cool at night, resulting in good ripening while retaining natural acids. The plants are from an old, low cropping, variety that is prone to having a mixture of small and large berries on the same bunch. It typically produces chardonnay with good concentration and depth.
THE HARVEST AND WINEMAKING.
We use traditional Burgundian winemaking methods. The chardonnay was hand picked in stages during April and then gently pressed. The non-clarified juice was put in to large French oak barrels (puncheons), where it underwent primary fermentation by the grapes indigenous yeasts. The wine was then matured in the puncheons on its natural yeast deposit (sur lie). In the summer after harvest it started to go through spontaneous secondary (malolactic) fermentation. It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained. A further period of maturation preceded bottling. To make this wine, we selected only a small number of barrels that we felt best represented the vintage and the vineyard terroir.
The generous aromas and flavours intermingle impressions of citrus and stone fruits, including white peach, nectarine and greengage. These are supported by a complex underlay of barbecued corn, sizzled butter and grilled mushrooms. The palate entry is deceptively light but the wine expands to become mouth filling while retaining elegance and finesse. A spine of lively acidity and minerality draw out its length and savoury aftertaste. While ready to drink on release careful cellaring should bring out many other fascinating nuances and it should live for a decade or more.
Download Tasting Notes