One of Clos Saron’s wholesalers explains:
The grapes are harvested in repeated passes through the vines, from three to eight times, picking only clusters as they begin to soften, to determine perfect ripeness. They are then foot-stomped in open-top bins allowing the vineyards' indigenous yeasts to conduct the fermentation. For the blends, the grape varieties are all co-fermented as Gideon believes the results are better integrated. The wines are then aged on lees in five- to twenty-five-year-old French oak barrels for as long as he feels is needed before being bottled, unfined and unfiltered, with minimal use of sulfites.
The results are nothing less than spectacular; wines that are deeply concentrated and complex yet never heavy. They are bottled and released only when Gideon thinks they are ready for primetime. Their inherent complexity only increases with time but even after decades in the cellar, Gideon’s wines retain radiant energy and tension, hallmarks of the world's best wines.
Regarding the Pinot Noir, they say:
With its considerable concentration and structure, even after five years, this wine is only beginning to show off its enormous potential. It's dark in color with excellent density, acidity, and texture, and deep layered black, blue and red fruit. There's plenty of grip on the exceedingly complex palate that's filled with expressive earthy minerality and savory, exotic spicy notes, peeking through, waiting for their turn to shine. Bracingly delicious and unique yet very true to its variety, this like the Syrah will mature for decades.
