Ungrafted Pinot Noir vines.  Hand-harvested.  Fermented with native yeasts in small, open 300-kilo tanks without any further additives.  Pump-overs were used two to three times a day, with fermentation at ambient temperatures of between 15°C and 25°C.  The wine was then aged in fifth use, 228-litre Burgundy barrels for 14 months.  The wine was neither clarified nor filtered.

Only 487 bottles were produced and bottled by hand. A pale ruby-red colour, complex aromas of cherry intermingled with notes of mushroom, earth and tea-leaf. Gently aromatic, intense fruit with crisp acidity, medium body, elegant tannins and fine structure, a long finish with a hint of salinity.

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