A warm summer produced beautifully ripened fruit. The wine was made using traditional Burgundian techniques, including natural primary and secondary (malo-lactic) fermentations, due to the grapes’ indigenous micro-organisms, followed by aging in oak barriques made by artisan, Burgundian coopers.
The wine has a bright, ruby colour and shows a complex intertwining of fruity and savoury aromas and flavours. Wild cherry, raspberries and mulberries mingle with impressions of roast game, grilled mushroom, black olives and liquorice. It seems to expand in the mouth and, after swallowing, its initial seductive fruitiness leads on to a backbone of ripe tannins which give it structure, depth and length. There is a lingering impression of dark chocolate in the aftertaste. The wine will benefit from careful cellaring which should bring out many other nuances.
Wine is a natural health food