A true masterpiece, perfect balance between layered red berried fruit and deep herbaceous notes.
Pinot Noir from the upper slope, 50 % Whole-bunch fermentation, the other 50 % being semi-carbonic, with one third of the grapes in the bottom being destemmed but not crushed, the middle part is whole clusters and the top third is destemmed whole berries, this is a good way to have low-temp fermentation, plus it's very easy to do the push-down by hand. He blends the whole thing in the foudre for a half-year élevage in there. Bottled by gravity early may. Some CO2 he says in there but I didn't feel any tickling. Istvan says it's still young and he keeps the bottles some time before releasing it. More tannins here but still, it's very refined and that bodes well for the way it will feel in a year or two.