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Old Pinot vines in David’s home vineyards, planted in 1991. Picked by hand at the Great Pinot Pick in vintage clothing in March 2013, then half the grapes were destemmed and crushed, the other half foot trod full-bunch. Fermentation on skins for 7-10 days using native yeasts in four batches to facilitate stem inclusion and foot treading for cap management. Matured for 13 months in French oak hogsheads (25% new, 25% one-year-old, 50% two-years-old), then a further five months out of barrel. The wine is bottled unfined and unfiltered so you can expect it to have some sediment.
Give it a good decant for best results
Pairs well with duck any-which-way, roast pheasant and pigeon, venison casserole or wild boar; or with strong cheese such as Comté, Époisses, Pont l’Évêque or Vacherin Mont d’Or.