Unlike the rest of Burgundy, Nuits-Saint-Georges has stonier, harder terroir. After hand harvesting, fermentation is 80% whole cluster, as David believes that fermentation with the stem lends more structure. Depending on the harvest, pigéage for punch down happens about seven times, then 17 days maceration. After clarification for two weeks, the wines mature in oak for 14 months, (1/4 new oak). A wine with great evolution: red fruit to smoke & cedar & a hint of leather on the finish. Long & well balanced finish. Really whisks you away.