Vineyard: Four fossil-rich parcels near the Brochon border planted in 1919. Old vines, many nearing 90 years of age. The name "Ostrea" refers to the oyster shells found in and around these parcels.
Soil: Diverse array of clay/limestone, fossil rich soils
Viticulture: The vineyard is farmed using biodynamic practices and all grapes are harvested by hand, sorted once in the vineyard and again at the winery. Up to 10% of the crop may be rejected.
Vinification: Vinification with traditional methods, open vat fermentation using native yeasts, 30% stem inclusion and minimal use of sulpher.
Aging: The wine is aged in French barriques of which 30-75% is new depending on vintage.
Here too there is whiff of stem influence to the more complex mix of both red and dark currant, pungent earth and plenty of sauvage character. The admirably concentrated and intensely mineral-inflected middle weight flavors possess excellent definition while delivering first-rate persistence on the palate coating finish that is shaped by dense but fine tannins. This virtually always delivers high quality for its level and the 2014 version is no exception though I underscore that up to a decade of patience will be required.