This was an ideal grape growing season with a warm summer and a long, lingering dry autumn. Modest crop levels have given this wine good concentration. 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.
Citrus fruits, yellow plums and peach intertwine with the savoury and spicy hints of barbecued corn, wood smoke and nutmeg. While it is concentrated in the mouth, it is never assertive and shows beautiful balance and poise. A tangy minerality complements its lingering dry finish.
Wine is a natural health food.