Grapes, Gamay, Syrah
Serving: chilled (12–14°C)
About: Peter’s secluded corner of Southern Burgundy is striking for its biodiversity: polyculture, cattle farms, deep forests, and mixed agriculture, far from the monoculture that is more prevalent further North. His vines are between 300 and 400m in altitude with a wide diurnal range that preserves acidity and freshness even in hotter vintages. Technically a west exposition, although the vines see the sun from 9am until sundown, creating perfect ripening conditions. The soils here are very varied, with a little bit of limestone and clay which is common in the region, but also quite a bit of marl and granite. The two varieties are fermented separately. The Gamay undergoes a whole bunch carbonic maceration in steel tanks, whilst the Syrah is destemmed and added to the fermentation after 8 days where the varieties finish fermenting together. They are then pressed and transferred to a 1000L foudre for 8 months of elevage. Bottled unfined, unfiltered, with a tiny sulphite addition.