Vines with an average age of 60 years from a parcel located next to the famed Clos des Perrières. Indigenous fermentation in 1- to 3-year-old oak barrels. Undergoes complete malolactic fermentation. The wine spent 15 months maturing on lees (no stirring) in oak. Final 3 months’ ageing in stainless steel before bottling.
Mid lemon yellow. A touch of honeyed melon sitting on top of the more classic white fruit, but not distracting from the core of this immensely concentrated fruit, with a little bit of salinity to finish. Adequate acidity. There is plenty going on and still very youthful – not racked yet. 92–95 points. Jasper Morris, Inside Burgundy Oct 2024
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