 VITICULTURE
Selected from 3 clones of Pinot Noir with an average age of 15 years old, situated on loamy gravel topsoil with clay sub-soil. 30% vendage vert (green harvesting cluster removal) at 60% veraison to ensure concentration and even ripening.
VINIFICATION
Grapes handpicked and selected in the coolness of morning before crushing. Fermentation in small stainless steel cuvees with regular pigeage for gentle extraction. Partial un-inoculated fermentation before pressing directly in French oak tight grained Hogsheads for malolactic fermentation. After racking, the wine was matured in 60% new Allier Hogsheads and 40% second fill Hogsheads for 11 months before bottling.
TASTING NOTES
Intense translucent youthful purple-ruby appearance. Very forthcoming perfume on the nose with musk, wild strawberry, cranberry and hints of savoury richness and spice and a pronounced minerality. The palate is medium bodied with pure Pinot Noir fruit flavours of plum and red cherry supported by an ultra-fine, densely textured tannin structure which adds to the volume and vivacity of the wine.
ANALYSIS
Residual Sugar : 2.33 g/l
pH : 3.52
Total acidity : 5.9 g/l
Alcohol : 14%
AGEING POTENTIAL
Up to 2018, provided wine is stored in ideal cellar conditions
IDEALLY SERVED AT
16° - 18°C
COMPLEMENTS
White and red meats, Parma ham, grilled line fish, Tuna, wild mushrooms and traditional cheeses.
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