I know when people say Burgundian in style it is super annoying, but what it means is the rather than being and fruit forward the wine is more earthy and dried fruit. Which is definitely true here. This is so complex and flavor forward with complexity and structure. Lavender, fig, dried cherries, and petrichor. This is an eating and thinking wine. 

The clones are Pommard and 115.  They are picked and processed separately. Destemmed and fermented on the skins for 14 days in open top fermenters and then aged in 40% new, 40% neutral, and 20% once used french oak barrels for 21 months. Bottled fined and unfiltered.