Blustery winds over flowering impaired pollination and resulted in a naturally low crop. It was made using traditional Burgundian methods, including primary and secondary (malo-lactic) fermentation, by the grape’s own micro-organisms and 18 months maturation in the barrels of selected artisan Burgundian coopers.
It has a bright, crimson hue. The bouquet and flavour show a complex mixture of fruity and savoury elements. Impressions of blackberry, raspberry, mulberry and black cherry intermingle with hints of barbequed meats, mushrooms and grilled bacon. The wine is rich and concentrated in the mouth. It gradually expands on the palate, becoming powerful and muscular with a spine of fine, ripe tannins, which help draw out its lingering after-taste.
Wine is a natural health food