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. The word ‘quelles’ means ‘wells’ and this Vaucluse estate has 14 of them, helping to provide perfect conditions for Pinot in an area that’s better known for its Mourvèdre and Grenache. Grapes are macerated for 15 days and matured in steel for eight months, giving both depth and freshness to the rounded palate. Bright black cherry and raspberry lead on the nose, back by savoury notes of cigar box and forest floor with raspberry and black cherry fruit that become more pronounced on the finish. Sous bois notes give a distinctive local accent to this well made Pinot. 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 stainless steel vats to mature for 8 months. It then spends another year in bottle before being released. This is a powerful Pinot Noir with a real line of acidity which balances out the mid palate.