Cool weather in late spring, during the flowering period of the vines, interfered with pollination and lead to a natural reduction in the crop level. In spite of this we rigorously hand thinned and removed any fruit which was lagging behind the rest when the grapes were ripening. Hence we reduced our crop even further. The summer and autumn were excellent and we were able to pick grapes that were perfectly physiologically ripe.

After hand picking, the bunches were manually sorted so that only the best were retained. The destemmed fruit was then put into small vats and kept cool for several days before fermentation commenced. This was entirely carried out with the grapes’ wild yeasts and during this period the floating cap of skins and pulp was gently plunged by hand to keep it moist and healthy. After this fermentation had finished the grape remnants were left in contact with the wine, the duration of which was determined for each individual vat by daily tasting. The vats were then drained and the grape remnants (marc) gently pressed. The new wine was put in oak barriques of artisan Burgundian coopers. When the weather warmed in the summer after harvest, a natural secondary or malo-lactic fermentation occurred through the action of the grapes’ micro-organisms.

The wine has a bright, ruby hue with aromas and flavours of bright red fruits, including raspberries, blackberries, mulberries and cherries. There are also hints of grilled mushrooms and roast game, which give it an underlying savoury element. A vibrant energy infuses the palate so that the wine is mouth-filling and zesty without being pompous or heavy. There is a firm, dark chocolate backbone of ripe tannins which run through the palate and help provide a sustained satisfying finish.

Wine is a natural health food