This Pinot Noir comes from thirty-year-old vines on the Kimmeridgian clay-limestone slopes of Saint-Bris-le-Vineux, in the Côtes d’Auxerre, Burgundy’s northern frontier for the grape, where freshness is the whole point. Fermentation relies on indigenous yeasts alone, with no added enzymes, over a ten-day maceration with regular pumping-over to draw colour and gentle structure from the skins. The wine is then raised entirely in stainless steel, keeping the fruit pure and the profile vivid. Deep red in the glass, it shows a fine, very fruity nose with spiced notes, a fresh palate of great aromatic purity, and nicely balanced tannins, and it will keep for six to eight years.