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Stainless steel fermentation · Lees ageing
Maturation:Â Unoaked
Vineyard notes: "Terroir: Kimmeridgian. Right bank, lots of marl oyster fossils, fairly sticky, shallow soil with plenty of limestone pebbles. Moderate but steady slope. Sunny and warm south-west exposure."
Winemaking
No added yeast, long fermentation using indigenous yeasts, in temperature-controlled vats. Spontaneous malolactic fermentation. Long moderately cold stabilisation. Fining using bentonite if necessary. The wine is gently filtered once before bottling.
Ageing
Matured for 12 to 16 months. In stainless steel tanks, with the least possible handling.
Pale lemon yellow. Power once again is evident from the outset. But strict enough and with admirable tension at the back, the marine minerals doing their job. A wealth of flavour here and with real grip. This keeps building in the aftertaste. Excellent! Drink from 2026-2034 94 points. Jasper Morris, Inside Burgundy