The fruit for this wine was hand-sorted and fermented in two ways: two-thirds as whole berries and the other third as whole bunches. Both fermentations were natural, with a 23-day maceration and gentle extraction (light pump-overs and a few gentle plunges). These two portions were then blended, and the wine matured in 300-litre hogsheads (François Frères, roughly 25% new) and spent 11 months on lees before being bottled unfiltered. This is a beautiful and pretty damn serious Pinot! Really, really fine on both the nose and palate, with red and dark cherries, subtle nettle and classy oak spice notes. The palate is beautifully pitched with the same characters as the nose, a superb powdery structure and a twist of iodine on the perfumed finish. A bargain.
How was it made?
The fruit for this wine was hand-sorted and fermented in two ways: two-thirds as whole berries and the other third as whole bunches. Both fermentations were natural, with a 23-day maceration and gentle extraction (light pump-overs and a few gentle plunges). These two portions were then blended, and the wine matured in 300-litre hogsheads (François Frères, roughly 25% new) and spent 11 months on lees before being bottled unfiltered. This is a beautiful and pretty damn serious Pinot! Really, really fine on both the nose and palate, with red and dark cherries, subtle nettle and classy oak spice notes. The palate is beautifully pitched with the same characters as the nose, a superb powdery structure and a twist of iodine on the perfumed finish.