Winemaker's Notes:
Made in the traditional method from estate grown Pinot Noir that was whole-cluster pressed very gently then fermented in stainless steel. The base wine was aged on the lees for 10 months then bottled with a touch of sugar and yeast for a second ferment. It was then aged an additional 86 months on the lees in bottle before disgorge and minimal dosage.
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Pinot Noir |
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Yellow plum, brioche, starwbeery, anise |
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Oysters, caviar, charcuterie, soft cheese |
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12.1% |