Apples, stone fruits, and wonderful aromas of freshly baked bread open to a full-bodied yet profoundly stony palate. Focused, fine and long on the finish. 60% Pinot Noir, 40% Chardonnay. “Sur latte” aging on the lees for a minimum of 66 months and dosage of 7 g/L. Disgorged October 2018.