The seasonal conditions laid the foundations for the production of an outstanding Picardy pinot noir in 2001.

The 2001 drinks well now, and will continue to improve for at least the next five years. This wine is in much the same vein as the 2000 pinot noir. All clones represented in this wine have achieved yield maturity (the earthy 114 clone being the last to do so) and therefore the 2001 is quite Burgundian in style. It is also representative of what is now, the Picardy style. Flavour profile offers suggestions of earth and truffle characters offset by sweet fruit in the dark cherry spectrum. As this wine matures we feel that the truffle and earth elements will build slowly. One of Picardy’s hallmarks is careful use of oak. Typically, oak influence in the 2001 Pinot Noir is both subtle and supportive, adding complexity and length to the wine. The acid is obvious but nicely balanced against tannin and fruit sweetness, giving the wine a succulent character and guaranteeing longevity. Tannin, as always is fine and deftly integrated.

The Pannell’s feel this wine will drink now to 2010+

Bill and Dan have concluded that the inclusion of higher percentages of the new clonal material and greater vine age have resulted in increased complexity with each successive vintage.

The 2000 Pinot Noir included a higher proportion of the 114 clone in the blend. This has added some beautiful earthy, truffly characters, which Bill and Dan have been anticipating. They also feel that the subtlety and elegance of the Meyrieux oak is enhancing flavour and complexity. This wine has extreme fruit intensity, structure and balance. In spite of its early appeal, we have no doubt that it will age gracefully for many years.

Once again the pH to acid relationship is excellent and the wine has some of that less ripe, lean fruit to give the back palate lift and length.

This wine is now looking excellent but will still cellar for another 2 to 3 years.

Unbelievable!

This wine has extreme fruit intensity, structure and balance. It is one of those wines which drinks incredibly well now but will keep for a very long time.

Once again the pH to acid relationship is extremely good and the wine has a bit of that less ripe, lean fruit to give the back palate lift and length.

Bill and Dan think that the inclusion of higher percentages of the new clonal material and the older vines are really starting to pay off. They also feel that the subtleness and elegance of the Meyrieux oak is showing through.