Hand-picked and sorted, 80% destemmed, 20% whole bunches, 2 days cold soak, wild yeast open-fermented in stainless steel and traditional oak cuves, 10-14 days on skins, matured in French puncheons (25% new) for 11 months. Light, though bright colour; the expressive, flowery red fruit aromas set the scene for a palate with fine, silky tannins and a lingering finish.

From an early, dry vintage, this pinot is very pretty, with red berry and almost vermouth-like herbal hints, fine juiciness and some powdery tannin. Wines from other early, dry vintages (such as 2013 and 2009) are ageing well. The 2017 single vineyard pinot, tasted as a barrel sample, was also gorgeous: a cascade of snappy red berries and cherries tumbling across the tongue.