Vanilla, yellow plum and peach melba. Rich and full-bodied with a lingering acidity. Slightly oxidised. A fine introduction to the Wild side of Burgundy.
Harvested by hand, and the grape juice is gently pressed, then slowly fermented in oak barrels for 7-10 days, and then cultivated for 8-10 months. Unfined/Unfiltered. No added SO2.