Intense, vivid translucent youthful purple-ruby appearance. On the palate there are very pure Pinot fruit flavours on entry with red cherry and musk flavours coupled with fresh acidity. The wine has layered complexity with great elegance and finesse. Very fine lacy, almost powdery tannin on the finish.
Up to 2018, provided wine is stored in ideal cellar conditions.
Ideally served at 16°-18°C. White and red meats, Parma ham, grilled line fish, Tuna, wild mushrooms and traditional cheeses.
In The Vineyard
Selected from 3 clones of Pinot Noir with an average age of 18 years. 30% vendage vert (green harvesting cluster removal) at 60% veraison to ensure concentration and even ripening.
About The Harvest
The grapes are handpicked and selected in the coolness of morning.
In The Cellar
Fermentation is done in small stainless steel cuvees with regular pigeage for gentle extraction. The wine was matured in 52% new Allier Hogsheads and 48% second fill Hogsheads for 12 months before bottling.
The 2013 Pinot Noir shows pronounced lifted perfume on the nose with red berry fruit, musk, wild mushrooms with hints of savoury richness and spice and a clean vibrant minerality.