Made only in exceptional vintages, this is superb Pinot Noir, savoury and complex, lightly fragrant with flowers, and mouthwateringly loaded with flavours of raspberry and redcurrant.

All of the fruit for this wine was hand-sorted, destemmed, and cooled. After pre-fermentation cold soak, the juice was warmed slightly to begin fermentation with wild yeast, and the caps were hand-plunged daily during this period. The wine was left on skins for 2 weeks of post-ferment maceration, then drained, lightly pressed, and transferred to French oak barriques, of which 14% were new. The wine went through natural malolactic fermentation during 18 months of maturation in a barrel, before it was bottled unfiltered and unfined

A deep and rich wine made for earthy, wild mushroom dishes, autumnal root vegetables, and roasted game.