Parcel: Les Chazots

Average age of the vines: 50 years

Exposition and soil: The “Les Chazots” lieu-dit is a warm site with an earlier ripening period with soil consisting of clay and limestone. All of the vines average 50 years old, and are low-yielding.

Vinification: The grapes are brought to the winery in and divided into two separate lots for fermentation. All of the fruit is cold-soaked for 48 hours, one tank consisting of 60-80% whole cluster fruit, while the other tank is 20-40% whole cluster. The tanks are allowed to warm up naturally, slowly beginning the process of fermentation. The wine undergoes pump-oversonce a day and punch-downs, twice a day. All of our wines undergo a traditional non-inoculated natural fermentation. The wine is then pressed, post-fermentation, and aged in French oak, 20% being new French oak, for 18 months.

Tasting notes: Our goal for this wine was to make a pinot noir in a style that is more approachable and highlights the fruit notes without over-extracting. The amount of new oak is minimized in order to keep the wine balanced. This wine has a bit of spice that marries well with creamy dishes and poultry. This wine is very approachable to drink now, but it will get even better in 3-5 years.