This single vineyard wine was hand-picked, whole bunch pressed and fermented in stainless steel prior to being bottled for secondary fermentation. The wine spent seven years on yeast lees in bottle which added considerable creamy, toasty and nutty complexity to the finely-textured Pinot Noir. The dosage has been kept to a minimum to produce a wine with a clean, dry finish.
Hints of strawberry, spice, floral, earthy and mushroom notes are overlaid with rich creamy, nutty, brioche-like complexities derived from extended yeast lees contact. The palate is fine-textured, long and relatively full as is typical of Pinot Noir based Methode Traditionnelle.