Description

A blend of four old-vine Dundee Hills parcels, the oldest own-rooted Pommard dating to 1970, fermented with native yeast in small lots with entirely manual cap management and no pump-overs, then aged in neutral tight-grained Burgundy barrels. Wild raspberries, violets, dark stones and forest floor on the nose, supple and open with ripe acidity and fine tannins. Crushed blackberry, bouquet garni, wet slate and rose petals follow, with acidity that is long and staining yet incredibly fresh. Depth, richness and power without any heaviness. Drink now through 2040 with roast duck, mushroom risotto, or on its own.