(2026) From stony, clay-rich shale soils, this saw spontaneous fermentation including 20% whole-bunches, in open tanks, followed by eleven months in French oak barrels, around 10% new oak. Pleasingly light in colour earthy notes of rhubarb and beetroot rise over over cherry and red berry fruit. Aromatic, with a richness of liquorice and plum skins on the palate, there's plenty of acidity here, the ripe oak tannins also adding freshness. Lovely red fruit drive with peppery spice in the finish. Price and stockist quoted at time of review is for the 2022 vintage.
(2026) Made by the 'black' method, this was fermented with natural yeasts in French oak barrels (17% new) from Burgundian coopers, where it aged for eleven months. It did not go through malolactic fermentation. Gorgeous nose of oatmeal and crushed almond, delicate spices and creamy stone fruits. The palate has a real vibrant lime acidity that is fresh, but also intense, leading to a long, shimmering finish.
(2026) An exceptionally appealing style this, where bright orange and pink grapefruit aromas are tinged with sherbet and something lime-like, but with a peachiness beneath. Lees stirring has added weight and depth to the palate, but again that genre-defying style is there, with all the luscious and tropical richness you could hope for, but somehow so precise, tempered, mineral and taut that there is no sign of flamboyance, just delicious and balanced juiciness into a long, chiselled finish.
(2020) Medium/pale garnet, very much on the beetroot and rhubarb spectrum, over a sweeter strawberry. Some floral notes, some high spices. Strawberry and sweet ripe red cherry, finishing with spice and great fruit sweetness. A Pinot lovers Pinot.
