Carrying on with the Burgundy comparisons as shorthand, this is more Côte de Beaune than Gevrey. Nice earth tones are there but also red cherry notes are integrated throughout. It floats effortlessly across the palate and makes itself comfortable there in its own gentle, graceful way. I am often asked how much whole cluster (entire clusters of grapes rather than destemmed) I use when vinifying our Pinot Noirs because of the herbal, spicy nuances they have. And the answer is always the same: 0%. This statement is often met with disbelief and questions. I used to be a big whole cluster advocate in the fermentation tanks in the 1990’s. But with the sites I work with, I don’t think it is as appropriate or will be successful in every vintage. I think it is possible to allow the fruit’s intrinsic herbal, spicy notes and high toned perfumes to be expressed thru other means that have more to do with timing and nuances of conducting the fermentation than anything as potentially inappropriate or overpowering such as employing some whole clusters.