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From the plateau of the hill here, plus a higher hill. Lots of fossils here, Kimmerigian rock but ‘more angular.’ Have been slowly increasing the amount of oak – for both fermentation and elevage – it’s now about 50-50.
That’s an inviting nose; there’s oak but there’s a white mushroom and minerality impression – very intriguing. Some gas – but here a beautiful, open energy and shape – that’s absolutely gorgeous in the mouth with a wonderful, delicious agrume – bravo! And no oak to speak of here – shockingly good!
Bill Nanson Burgundy Report