This Pinot shows a gamy, truffly aroma that may come from the Pommard clone, although Dijons add their usual fresh cherries and raspberries. There's a chewy bunch of Provençal herbs somewhere in there, too. B-C uses stems in the fermentation, which makes for an earthier, or “grounded” wine, in Steve Clifton's words, and one he believes will age.
This Pinot shows a gamy, truffly aroma that may come from the Pommard clone, although Dijons add their usual fresh cherries and raspberries. There's a chewy bunch of Provençal herbs somewhere in there, too. B-C uses stems in the fermentation, which makes for an earthier, or “grounded” wine, in Steve Clifton's words, and one he believes will age.
This Pinot shows a gamy, truffly aroma that may come from the Pommard clone, although Dijons add their usual fresh cherries and raspberries. There's a chewy bunch of Provençal herbs somewhere in there, too. B-C uses stems in the fermentation, which makes for an earthier, or “grounded” wine, in Steve Clifton's words, and one he believes will age.