This wine is made in the Passe-Tour-Grains style and was the result of many years experimenting with whole bunch ferments and lighter style wines that have complex flavours. Now 65% whole bunch fermented, we pick the Pinot Noir five days earlier than the Gamay. The Pinot is cold soaked for four days and ferments begin together. Half the Gamay is fermented for an extended period of four days to add variation and complexity. The wine is aged for six months in old French and Hungarian oak before being bottled early.
A vibrant wine with bouquet of violet and cloves. Cherry, wild strawberry and raspberry flavours linger on the palate, finishing with fine chalk tannins.
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