A warm summer and a lingering dry autumn produced perfect growing conditions. We used traditional Burgundian winemaking methods, including fermentation in small vats by the grapes own micro-organisms and ageing in French oak barriques for 18 months.
On release the wine has a bright ruby hue. The aromas and flavours suggest raspberries, blackberries, and black cherries overlying toasted nuts and spice. Its generously fruited palate is supported by a muscular but refined tannic backbone that fills out its structure and draws out the aftertaste.
Wine is a natural health food.