Winemaker notes - The roots’ quick access to the rock clearly shows that the muted and powerful notes of metal evoked elsewhere are the by-product of the way the clay has experienced the vintage, not so here, where it is, next to a new mountain of dried fruit, the spicy side restored by the rock that is the obvious choice. You said dried fruits - almonds, hazelnuts, pine nuts, and even, hold on to something, dried vegetables, coral lentils, Tarbais, flageolets, don’t laugh, it’s all there. The wine gains a lot of fruit from the air, pineapple, between marmalade and clementine, you have a hint of apricot, and then, barley sugar and of course, crêpe Suzette, finally violet, resin, sap, eucalyptus and fresh laurel. The mouth is well balanced, a beautiful fruit with mirabelle plums, yellow peach, ripe roasted pear with its seeds, marmalade. It is powerfully nourishing and finally very spicy, peppers, ginger root, cooked. Despite an unusual substance, the wine finishes with great rigidity, precision and superlative length.