A small proportion of whole bunches (5%) are included in the vats with the majority of the fruit being de-stemmed but not crushed. A small amount of sulphur is added on the first day and the ambient yeast takes about four days to begin the fermentation. This wine will spend 15 months in French barrels, of which 25% are new, and bottling will take place in early June.
This is a beautiful, perfumed, youthful Original Vineyard that has its hallmarks of fruit purity, fragrance and elegance. The palate is full and creamy, the tannins are super fine, the palate builds and flows for a harmonious, tight, mineral finish. It has the classic peacock’s tail Pinot Noir finish. We have been enjoying some recent vintages back into the late 1990s and they are drinking quite beautifully.