The Dijon 76 provides citrus and wet stone, with crisp minerality on the finish. A little creamy richness and macadamia on the mid-palate derives from the Dijon 95. A year or two of cellar time (or a few hours open at cellar temperature) allows this vintage to show its best.
Alcohol: 14.2%
pH: 3.34
Acidity: 5.6 g/L
Bottled: August 8, 2022
Each lot was whole cluster pressed separately and fermented in barrel. About two thirds were inoculated with our proprietary yeast, the remainder with an isolate from Burgundy. When dry, all barrels underwent full malolactic fermentation. Lees stirring occurred weekly during primary fermentation, but not during malolactic. The final blend was about 50% Dijon 95, 50% Dijon 76. Cooperage was Sirugue and Damy, 12% new.
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