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Picked 14 and 15 October at 2.71 tons/acre and were fermented by indigenous yeast in small fermentors. Punch-down three times daily, pressed very gently, and racked to a variety of new (40%) and used French oak barrels; 30% one-year-old, 20% two-year-old, the rest neutral. The barrels were racked in April then again in August when the blend was put together before returning to barrels for another four months.
Smells almost Bordeaux-like: cedary and cassis. Succulent smelling. Quite a defined oak presence on the palate. That sweet coconut note which I found on the entry-level Pinot. Dark fruit and vanilla swathed in ripe tannin. A statement, certainly. Not for Burgundy lovers. Drink 2010-2017 16pts Tamlyn Currin, JancisRobinson.com
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