Notes from importer, Greg Murphy:
This wine consists of 75% Ploussard, 15% Trousseau and 5% Savagnin. It is manual harvested and half undergoes natural whole bunch fermentation, the other half a long 6 month maceration in old oak barrels. The wine is put into stainless and accacia, blended and bottled without filtration and no sulphites are added at any stage.
Wild berries, earth and that ozone, damp forest lift. There is always that sticky acid clinging to all the flavours. Lovely palate progression and flow that is textural and savoury with a spicy white pepper and clove finish.