(2010) Most of the fruit from very stony soils near the winery. Simple vinification, with long cold maceration followed by ferment and malolactic in tank, then into barrels with 15-20% new, all French oak. Natural acidity. I find a disconcerting, slightly cow-pat note to this, as well as a roasted chestnut, slightly burnt quality, neither of which I really like. There's a cherry edge to the fruit, but I find that earlier note off-putting. The sweetness of the fruit and a silkiness comes through beautifully on the palate, there is lovely weight and texture here, with a chicory bite in the finish. Lovely palate, but that aroma... oh dear. Was it a bad bottle?