Press
Very aromatic nose of sweet, fresh berry and cherry fruit with a subtle greenness. The palate has lovely bright pure red fruits with a berryish edge. Subtly herby, but pure. 91/100
Wineanorak.com,
One kilogramme per plant yield, long pre-ferment cold maceration, punching down in open top fermenters. 10 months in oak, 20% new. Dark, more earthy and brooding concentration. Quite bold fruit and a touch of something smoky and herbal, like sage leaves. The palate has more tannin than the other cuvees, with a grippy core and good acidity, and a deep, structured fruit. That hint of leafiness is still there, helping to add freshness. 91/100.
wine-pages.com
Top red of the vintage. This over-achieving winery has done it again with a delicious, spicy, savoury and peppery Pinot. The alcohol is a touch marked; it may be worth chilling slightly. Drink now-2011. 4 stars.
Peter RichardsDecanter Magazine
Winemaking
Lot 21 is a parcel of 1.5 hectares, carefully selected because of its soil and microclimate conditions. The vines are managed organically with a plant per plant program in order to obtain the best quality grapes of our estate. Two or three cluster thinnings are made during the season, ending up with a reduced yield of 3.5 to 4 tons per hectare. The grapes are hand harvested at sunrise and carefully processed at the winery. Winemaking of Lot 21 is hand made, while vinification occurs in small bins and is constantly monitored and directed by either the cellar master or the winemaker himself. After a gentle and soft extractive fermentation, the wine is aged for 12 months in French oak barrels until bottling. The limited production of Lot 21 Pinot Noir is less than 300 cases per year.
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Biodynamically produced
Organically produced
Vegetarian
Vegan
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