"From the Sexton vineyard in Gruyere planted in the late '90s. 100% destemmed, 22% new wood. More black fruits than red fruits, stewed rhubarb, a little earth and iodine, too. This follows through onto the darkly fruited, compact and firmly structured palate. The most closed of the four single-vineyard wines today but one that will reward at least a decade, or more, in your cellar." - Philip Rich

Handpicked, fermented in a combination of small oak fermenters and stainless-steel open vats. All parcels were destemmed to whole berries and cold soaked for four days before wild fermentation. Matured in French oak – 22% new, 78% seasoned – for 10 months in 225L barriques, predominately Taransaud and Dargaud & Jaeglé. The wine matured in barrique and kept in contact with its lees before blending in January. Bottled by gravity. No fining. No filtration.