Practically Pinot

The vineyard site and soils of the parcels have not been disclosed in greater detail for this vintage. The wine consists mainly of Pinot Noir with a small proportion of Chardonnay, which was co-fermented. The vinification combines partial carbonic maceration with whole-bunch fermentation; this produces a lighter style marked by acidity. On the nose and palate, dark plum, blackberry and blackcurrant appear alongside juniper, violet, herbs and spices. The body is juicy to full, the acidity fresh, and the tannins long and fine. The Chardonnay and whole-bunch components give the vintage additional tension and spice.