Tout Pres is made using the same process as the other two pinots. It is fermented with 100 per cent whole bunches (80 per cent in 2011) in a five-tonne oak fermenter. This wine has the largest flavour profile and intensity, to absorb 100 per cent new French oak from Allier. A wine with truly understated power and richness—the classic peacock’s tail.
Tout Pres was planted in 2001 and is a very special and intriguing site. It rises above the other vineyards, and each of the three slopes consists of a different soil type. The largest slope is black volcanic soil over limestone; the second is quartz gravel mixed with red ironstone; the third is an iron strand in grey sandy loam. The clones, which will acclimatise and mutate over time to become the ‘Tout Pres clone’, are 113, 114, 115, 667, 777 and MV6.
With 7300 vines per ha, Tout Pres is a densely planted vineyard on the estate—hence its name, which translates as “very cosy”. This land is a challenge to farm, but well worth the effort. The soils and close competition force the vines to work hard, with the result being fruit that is lush but masculine, and which provides the coveted structure found only in the most age-worthy wines.
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