The Estate, In Plain Terms.
Forty-eight hectares on a north slope, planted in three tiers, farmed without herbicide since 2004.
The oldest terraces were walled by hand in 1824 and have been replanted twice since. Everything we bottle is grown inside a twenty minute walk of the pressing hall, which is the only claim on this page we would put in writing.
– How We Work
From The Row To The Bottle
Farmed By Hand
Cover crops between every row and four hand-weeding passes a season. It costs us a third of the yield and it is the reason the soil is still here.
Picked At Night
The whites come in between three and nine in the morning, at twelve degrees, so the acidity and the aromatics reach the press intact.
Aged In Old Oak
Air-dried French oak at a medium toast, and never enough of it to taste. A barrel should be felt in the shape of a wine, not read off the label.
Kept In The Library
A few cases of every vintage go downstairs and stay there. Twenty years later they come back up and tell us whether we were right.
Hectares Planted
Generations
Harvests
Awards Won
Come And See It
The cellar door is open six days a week and the walking tasting runs all year except during harvest.
Tasting Experiences