Aromas of crushed rose petals, red and black cherries, satsuma plums and subtle hints of sandalwood and fennel fronds. There's a little charcuterie and a discreet touch of wet stone. There's a gentle sappiness on the long, lingering finish.
Hand-picked, all fruit is chilled overnight to 12 degrees Celsius. Fermented in small oak fermenters and stainless-steel open vats. The Pommard parcels were fermented as whole bunches, while the remaining clones were destemmed to whole berries and cold soaked for five days.
The resulting blend is almost 20% whole bunch. All parcels were matured in French oak 20% new, 80% older – for ten months in 225L barriques, Taransaud and Dargaud & Jaeglé. Racked to blend, no fining, no filtration. Bottled by gravity.