Vines are planted at low density: 4000 per HA on parcels of land of clayey silt terroir, site of an ancient lake, characterized by deep soil where the Pinot Noir can develop without suffering from the high summer temperatures. It gives a rich, but fresh fruity taste of cherry, long lasting flavours, soft and smooth tannins. The grapes are harvested by hand in order to produce the highest quality possible. A blend of 65% Pinot Noir & 35% Cabernet Sauvignon and , it is a selection of grapes coming from the second picking. Fermented for 8 days in temperature controlled stainless steel, punching down and pumping over each day. Once fully fermented, the wine is left to macerate for a further 5-6 days before being transferred into a combination of old 225 liter French oak barrels to mature for 8 months. It then spends another year in bottle before being released. Bright cranberry and darker black cherry notes mingle with the classic forest floor aromas of Pinot Noir. This is a medium bodied Pinot Noir packed with crunchy red and black fruit characters balanced with a good lick of acidity which leads nicely onto savoury note of cigar box on the finish.