The Vineyard and the Vines
The grapes were grown on a mixture of clay and stony soils. We removed sufficient leaves from around the bunches to keep them well ventilated and healthy while maintaining dappled sunlight to prevent them from becoming too hot.
Harvest and Wine Making
We used traditional Burgundian winemaking methods in making this wine. The grapes harvested late April. The unclarified juice, obtained by gentle pressing of the fruit, underwent primary or alcoholic fermentation in barrels made by Burgundian artisan coopers. It was then matured in these barrels over the ensuing year. When the temperature warmed in the early summer after harvest the wine commenced partial secondary (malo-lactic) fermentation. The wine was regularly tasted and when it was felt the best balance was achieved this secondary fermentation was stopped by removing the natural deposit of yeast lees. The entire fermentation process was carried out by the grapes’ indigenous microorganisms. We did not use any new barrels in making this wine, thus restricting any pickup of oak flavours and allowing the fruit to express itself.
The Wine
White peach, nectarine and yellow plum notes are backed by strong citrus-like impressions. Hints of wood-smoke, barbeque corn and caramel add complexing elements. The wine is generous and mouth-filling, but has a strong a core of minerality and tangy acidity, which keep it focussed and help draw out its lingering aftertaste. While ready to drink on release, it will develop extra complexity with careful cellaring for several years.
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