We use traditional Burgundian winemaking methods. The fruit was hand-picked in stages and then gently pressed. The non-clarified juice was then put into large French oak barrels (puncheons), 70% of which were old. In these it underwent primary fermentation by the grapes indigenous yeasts. The wine was then matured in the puncheons on its natural deposits of yeast lees (sur lie). In the summer after harvest it started to go through spontaneous secondary (malolactic) fermentation. The fermentation was stopped when the ideal balance was obtained. It had approx 12 months maturation prior to bottling.
The colour is deep lemon/straw. On the nose there are aromas of citrus, as well as honeydew melon and some stone fruit (peach/nectarine). In addition there is a hint of struck match which adds refreshing flinty minerality. There are also some underlying savoury notes (toast and brioche) as a result of the secondary fermentation and lees contact in the barrel. The palate reveals some intense fruit concentration, however there is a nice spine of acidity to ensure the wine remains tight and focussed, with a lingering finish.