A well-crafted, classic Burgundy Pinot Noir showing clear regional character and finesse.
The grapes are hand-harvested, with a mix of whole bunches and destemmed fruit fermented naturally in open-top wooden vats, allowing wild yeasts to guide the process and reflect the vineyard and vintage. Traditional techniques like gentle punching down and pumping over are used to build colour and flavour, before the wine is settled and transferred to barrel, with a portion aged in lightly toasted new oak. After around six months, it is blended, carefully clarified and bottled.
In the glass it’s a translucent ruby colour, offering lifted aromas of wild strawberry with a subtle savoury, slightly earthy edge. The palate is elegant and supple, with bright acidity balancing fine, ripe tannins and pure red berry fruit. There’s a gentle savoury complexity that adds depth without losing freshness, leading to a refined, mouthwatering finish.
A versatile food wine, it works beautifully with dishes like coq au vin or roast chicken, and also pairs well with vegetable-based dishes such as pasta bakes or ratatouille.