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The wine fermented in concrete with indigenous yeasts and matured in concrete until bottling
This is an especially dark
plenty of black fruit laced with tar and black pepper
and tends to soften the differences between vintages
It fermented with indigenous yeasts for four to five weeks
Pousse d'Or, Corton Clos Roi Vintage:2015 The wine fermented in concreteAs is typically the case, this is earthier and much more sauvage than the Bressandes though it retains good freshness and pinot noir character. The nose speaks primarily of plum and floral aromas that are in keeping with the sappy, rich, powerful and broad shouldered flavors that drench the palate with dry extract on the very firmly structured and hugely long finish. This should be a great wine in time. 95 2027+
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