100% Sauvignon Blanc from vines with an average age of 30 years growing on clay-limestone, limestone and silex soils. After a very slow airbag pressing the must is cold settled over 24 hours. The must then goes into stainless steel tanks for fermentation, which happens at low temperatures (about 15°C) over 15 to 20 days. During élevage, the fine lees are stirred (depending on vintage) to give texture and roundness. The wine is then fined and settled over a few weeks, then then filtered before bottling.
A little bit of hedgerow the only herbaceous note on a restrained and pure nose that is mostly fruit and mineral: a bit of green apple and lemon, gooseberry with that typical impression of wet stone and a sense of roundedness (creamy lees). Dry and restrained as it goes in, too – a sense of firmness to the fruit, with good intensity of flavour and it has nice contours without being sharp at all (again, perhaps some lees-induced softening). Lime, apple and blackcurrant on the palate, which has clear hints of flint and smoke; highly typical in that regard. A little chalky phenolic bite on the finish and a pleasant hint of leaf there, with mouthwatering - but not harsh - citrusy acidity. Very pure, pretty good length.