These vines are situated in the heart of the historic vineyard. The varying soil dates back to the Kimmeridgian period, with relatively deep clay loam, containing marl and oyster fossils. Quite rich in limestone. 100% Chardonnay with an average vine age of more than 35 years.
The wines are vinified via a long fermentation using natural yeast, in temperature-regulated tanks, then undergo spontaneous malolactic fermentation. They are blended in tanks at the end of vinification before being left to mature on fine lees, only in stainless steel tanks, with as little manipulation as possible for at least six to eight months.
There's green apple-skin on the nose with ripe stone fruit, along with Chablis signals from smoke and rock pool scents. Soft and pliant immediately the mouth - not fat but you feel the richness; austere it ain't. Through the middle it's pliant and fleshy, with really pleasing ripe citrus and stone fruit and then the acid taking hold so that it finishes with a burst of energy. Charming and surprisingly long, too, with a sense of wet stone and sweet fruit lingering. – Ed Merrison, CellarHand