The Dijon 76 provides the usual citrus notes and crisp minerality on the nose and finish. A little underlying weight and richness is apparent from the Dijon 95, which should increase with cellar time (or a few hours open at cellar temperature).
- Alcohol: 13.2%
pH: 3.23
Acidity: 6.0 g/L
Bottled: July 8, 2020
Each lot was whole cluster pressed separately and fermented in barrel. About two thirds were inoculated with our proprietary yeast, the remainder with an isolate from Burgundy. When dry, all barrels underwent full malolactic fermentation. Lees stirring occurred weekly during primary fermentation, but not during malolactic. The final blend was 45% Dijon 95, 55% Dijon 76. Cooperage was Sirugue and Damy, 12% new.
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