Cooler than average weather over flowering resulted in a moderate fruit set. The subsequent warm summer then allowed the grapes to ripen beautifully. Naturally smaller berry size and loose open bunches helped accelerate ripening, allowing us to pick the fruit a little earlier this season than usual.
Harvest and Wine Making
We use traditional Burgundian winemaking methods. The fruit was hand-picked in stages during early April and then the whole bunches gently pressed. The non-clarified juice was then put into large French oak barriques, where it underwent primary fermentation by the grapes’ natural yeasts. The wine was then matured in these barriques on its own yeast lees (sur lie). In the summer after harvest, it started to go through spontaneous secondary (malolactic) fermentation. It was regularly tasted during this time and the fermentation was stopped when the ideal balance was obtained. It had approximately 12 months maturation prior to bottling.
It is lemon/straw in colour. The nose is packed with an abundance of citrus and stone fruit, together with the tropical aromas of pineapple and guava. Interspersed there are also floral notes reminiscent of honeysuckle and jasmine. The palate is concentrated and mouth-filling, yet balanced with refreshing acidity that complements its lingering dry finish.
Wine in moderation is a natural health food