Called ‘Plump’. For the winemaking (from their website) – one third of fruit went through carbonic maceration for 7 days. One third whole bunch and the final third gently destemmed to an open fermenter for a 4 day pre-soak. Minimal cap work with only three drain and stomps during peak ferment. New puncheon was filled at 1′ Baume for barrel ferment character and at this stage the carbonic portion was destemmed and added to the open fermenter. Elevage in 500L puncheons (45% new) for 9 months. Natural yeast and MLF. No fining but filtration through 250′s.
Certainly all the effort in the winemaking has paid off. This is a classically structured elegant Pinot, with savoury cherries, spices and red fruits. Long and mouthfilling – but still very pure. Fantastic effort. 94/100