Stylish and Burgundian with bright citrus, white stone fruit, oyster shell minerality and a hint of brioche. The purity of fruit combined with well-judged oak and bright fresh acidity result in a wine that is layered and complex with a lingering finish.
Winemaking
The vineyards are between 9-15 years old. The grapes were hand-picked before being whole bunch pressed. No settling enzymes were used, resulting in juice containing more solids.
This wine was 100% wild fermented in a selection of 300L and 228L French oak barrels (31% new, the rest in 2nd, 3rd and 4th fill barrels). Lees stirring was done every 3rd week for 4 months to add complexity and texture. The wine remained on the lees for a total of 11 months. 12% of the wine went through malolactic fermentation to add richness and texture.