El Molino Winery

This wine is made with Burgundy clones of Chardonnay, planted in 1978. Barrel-fermented, but with no malolactic fermentation, the wine is vibrant with a mineral core. It spends eight months in bottle before release. Balanced with 14.5 percent alcohol. 
Fiona Hayes, Wine Buyer

Between 70 and 100 percent whole-cluster depending on the vintage, the wine is foot-trodden before going into a traditional basket press. With natural yeasts, the wine spends 10 months in 70 percent new François Frères barrels, is then racked off its lees and then undergoes a further eight months’ ageing in barrel, then one year in bottle prior to release. At 14 percent alcohol, this Pinot is perfectly formed, with bright red fruit and rose perfume alongside well-integrated and handled tannins. There is a density that is a nod to Napa, but a measured character that is rather more “Old World” in style.
Fiona Hayes, Wine Buyer