The fruit from this dry-rarmed, 140 year-old vineyard ripened more slowly than ever this year, but also with more delicacy and higher acidity. We worked hard in the winery to preserve that acidity too—we added SO2 even before fermentation, for the first time to any wine in winery in more than five years. We did this to discourage the malolactic bacteria, so that they would leave more delicious acid for us and you. We have succeeded. We are also very happy to say that the wine is a beautiful Blanc de Noir again— much more a white wine this year, than a rosé, just as it was in 2009.
115 cases produced