(2007) For Pinot Noir a 3 or 4 day cold maceration of de-stemmed whole grapes. 80% of vines are Champagne clones - Matja has experimented with Burgundy clones, but has had really good results with these clones that give him the colour and aromatics that he wants and that seem to suit this climate and soil. From a rainy vintage, and there's the merest hint of a little rot, but the fruit is quite bright with a smoky, redcurrant and cranberry aroma and small fennel and spicy notes. Very attractive. On the palate it has a medium-bodied, silky mouthfeel. There is plenty of acidity here, with a lot of freshness, and although it maybe lacks a little fruit, it has nice balance with spice and some toast and crisp tannins.