Assertive red berries on the nose, with an impressive intensity and yet a perfumed, tea leaf playfulness. Supple and malleable on the attack, with a tannic driven making itself felt on the mid-palate. The tannins are rigorous but wholly integrated, even at this early stage. Nadine admitted that the combination of high ripeness and natural yeast made whole bunch fermentation a challenge in 2015. However, she says the domaine�s yeast are noticeably stronger now than before and is very happy with the result. As are we!
"Champ de Cour is the only wine for which whole bunches are used. This entails fermenting entire grape clusters. The resulting wine has an attractively herbaceous, lifted style, sometimes described as �sappy�."