The wine was wild yeast fermented and aged in a mixture of new and used French Oak. The wine was bottled without filtration. In terms of style this tends more to Chablis than Burgundy.
The nose has white peach that works with citrus and some subtle mealy tones. The palate shows a wine of texture, the influence of time on lees that supports a subtle build of stone fruits. The finish shows the impact of oak with a decidedly savoury and drying finish. 91pts PATRICK ECKLE
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