The maximum degree of temperature during fermentation is 28 degrees to protect the aromas instead of 31-33 degrees in Ribera del Duero

fig and pear notes backed by more quince and melon on the rounded

incense and floral pastille scents show excellent delineation and pick up a suggestion of licorice with air

Slightly more evident though still moderate wood frames the spicier and more sauvage influenced nose of similar dark berries

with that Manuka honey lingering long on the finish

Bernard Burgaud, Cote Rotie Vintage:2009 The maximum degree of temperatureAgreeably fresh and spicy, with an aerial touch to the aromatics and a hint of cumin. Young at heart still, there are raspberry notes, a sappy fruitiness to the acidity and the tannins are very fine. Its neat and precise and drinking well now, theres no major hurry to drink up, but I'm not sure whether this will ever take on any great complexity.