"A blend of Gingin and Bernard clones planted in '97 in Gruyere. Fermented and matured in mainly puncheons and one new 1200L foudre. Expressive with aromas of stone fruits, candied ginger, grapefruit and roasted hazelnut. Just as good on the beautifully concentrated mid-palate, finishing with mouth-watering acidity on the very long, pithy finish. An excellent Sexton to drink now and over the next six to eight years." - Philip Rich

100% handpicked and whole bunch pressed. The juice is transferred to barrel by gravity with no settling, taking on full lees. Wild fermented. 500L French puncheons and a new 1200L Foudre (Mercurey). A small amount of bâtonnage post fermentation and 15% malolactic fermentation. Maturation for 9 months in new and used French oak – 31% new, 69% seasoned, Taransaud, Mercurey, Vallaurine and Dargaud & Jaeglé.