A warm summer and a lingering dry autumn produced perfect growing conditions. We used traditional Burgundian winemaking methods, including primary fermentation in small vats by the grapes’ indigenous yeasts, spontaneous secondary (malolactic) fermentation and ageing in French oak barriques for 18 months.
The upfront aromas and flavours suggest raspberry, pomegranate, black cherry, purple plum, chocolate and spice. These overlie savoury hints of barbecued meats, grilled mushrooms and black olive tapenade. It is richly textured and mouth filling with powerful but velvety tannins that flow evenly through the palate, helping to draw out the lingering aftertaste. While ready to drink on release it can be expected to cellar well and evolve gracefully for many years.
Wine is a natural health food