This wine is produced from four parcels that total 3ha on the east-facing slopes of this premier cru. After a brief cold soak, the wine is fermented using native yeasts with a high proportion of whole clusters. The fermenting wine is punched down fairly vigorously before ageing in cask for 15 months (25% new). Despite the vigorous extraction, the wine is notably silky and generous; the red and black berry fruit has a pleasant mineral cast, and the wine is notable for its freshness. Tannins are well managed, but firm at the end.

93 Pts Decanter