A tribute to the Cistercian monks of Burgundy and the way they made wines in the past. Handpicked, whole cluster bunches in open top vats were gently trodden to release the juice. Natural fermentation followed then grapes were pressed using a hand-operated basket press. It’s fragrant with cherry blossom, rosewater, red currants and plums, with just a hint of new leather and a lift of pine needle freshness. The light-bodied palate offers translucent red fruit against fine tannins with a twist of umeboshi plum on the finish. (92) ML