Vinification: Hand picked, all fruit is chilled overnight to 12 degrees Celsius. Indigenous yeast fermentation. Fermented in small oak fermenters and stainless steel open vats. The MV6 parcels were fermented as whole bunches, while the Pommard, Abel and D clones were destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment. All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques, Taransaud, D&J and Vicard. Racked to blend, no fining, no filtration. Bottled by gravity.
“Possibly the most delicate of all the 2020 pinots”, Steve Flamsteed tells us, “needs time to relax too”.
So fine boned, tiny needle work points of acidity and sour cherry, the smallest pinch of alpine herbs and white peper. A mouthful of glass shards and sour cherry-kissed mineral water of the finest pedigree. A little smudge of walnut paste in finish? Barely. Anyways, beautiful, fragile, refreshing, edgy, pure feeling. Wonderful expression on the edge."
94Pts, Mike Bennie, Winefront
96 Points – Huon Hooke, The Real Review,