A mild spring, a warm summer and early autumn produced ripe varietal flavours with a harmonious balance sugar and acid juice. Traditional Burgundian winemaking methods were used, including primary and secondary (malo-lactic) fermentation by the grapes indigenous micro-organisms and maturation for 1 year in old French oak barriques. On release there are aromas and flavours of lemons, limes, peaches and cantaloupe melon intertwined with complexing hints of buttered barbecued corn, cereal and nutmeg. While mouth filling, the wine is harmonious and has a backbone of flinty minerality that helps draw out its length and provides a tangy aftertaste.
Wine is a natural health food.