Sourced from ungrafted massale Pinot Noir vines planted 1955 on sandy silt with clay and river pebbles at 290-330m elevation, hand-harvested grapes ferment whole cluster at low temperatures in concrete tanks with native yeasts (50% whole bunches). Aged 11 months split between concrete tanks, amphorae, and neutral French oak (2-4 year old barrels, 15% new) without filtration, yielding just 11% alcohol and remarkable purity.
Tasting Notes
Extremely aromatic violet, rose petal, lavender, peach blossom, crushed bilberry, cherry, turned earth, and iodine. Sleek medium-bodied palate balances nimble energy, silky tannins, dried strawberry crunch, smoky minerality, and long nuanced ethereal finish.
Awards and Accolades
James Suckling: 97
Matthew Luczy (Wine Advocate): 96+
Tim Atkin MW: 95
Amanda Barnes (Decanter): 95
Serving and Cellaring
Serve at 12-14°C in a Burgundy glass after 30-45 minutes decanting; drink 2026-2036. Pairs with duck, salmon, mushroom risotto, or charcuterie.
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