Almost burnt in colour, it's intriguing from the off with citrus rind dominate aromatics and a palate that's full of taught structure. A winey rose, if that makes any sense? Something more serious, for lunch.
A blend of Pinot, both Blanc and Noir. The Noir being whole bunch fermented (a bit of carbonic here) and the juice from the Blanc added in during the fermentation. 5 days on skins and then sent to concrete.