This was an excellent vintage for pinot with beautifully ripe, healthy fruit. The wine was made using traditional Burgundian techniques including natural primary fermentation in small open topped vats by the action of the berries natural micro-organisms, gentle hand plunging of the cap, post-fermentation vating and maturation for 18 months in barriques, 30% of which were new, of French artisan coopers. During this time spontaneous secondary or malo-lactic fermentation occurred.
The wine has a vibrant carmine hue. Its aromas and flavours are a complex interplay of fruity and savoury elements, suggesting cherries, raspberries and blackberries, intermingled with roast game, grilled mushrooms, black olives, liquorice and coffee. There is a dense core of fruit in the mouth that is supported by a backbone of firm, ripe tannins which flow evenly through the palate and should help the wine age gracefully. While ready to drink on release it will develop additional fascinating nuances and become increasingly mellow with careful cellaring.
Wine is a natural health food