This comes from one of their best vineyards and its their highest vineyard dominated by limestone cliffs. This rocky vineyard is densely planted and the grapes are small and concentratedm  and they regard this as their top Pinot Noir. Hand picked, cold soak, then open fermentation, 3 punch downs by hand a day, some parts ferment wild, no sugar left after fermentation. Aging for two years in small 225l barrels, malolactic fermentation also

in barrels. We use french oak barrels  50% new oak. Delicious now -though sure to improve loads of berry fruit with a smoky almost meaty savoury character, Very food friendly.