From a tiny, tenth of a hectare parcel of Pinot Noir that is over a hundred years of age, this is quite unlike any expression of the grape we have tasted from the Loire. The grapes fermented as whole bunches for a month, before eighteen months of élevage in a single old barrique. The result is a gorgeous take on the variety that wows with sous bois complexity, soft, supple tannins and an impeccable finish.