Fermentation & Elevage

All wines are fermented entirely in oak, predominantly 228L Burgundy barrels. Barrel fermentation is fundamental to our style, allowing each component to develop with definition while encouraging integration of fruit and structure through gentle oxygen exchange from the outset.

Oak acts as a structural framework rather than a dominant influence. Only a small proportion of new barrels are used; complexity is built through second, third, fourth and older fills that preserve site clarity while adding quiet texture and depth (see our article on oak for more information). The wines typically spend around eleven months in barrel, gaining composure and dimension without excess.

Each parcel is handled separately by block, press fraction, barrel format and yeast expression, forming a mosaic of micro-ferments. Every barrel brings a slightly different nuance: tension, mineral detail, salinity, aromatic precision and texture, all crucial blending components.

Part of the yeast components are from a technique called pied de cuve.  This is where grapes are picked in advance of harvest and used to create a natural fermentation culture. This is then used to inoculate some of the barrel ferments, which gives different layers of texture and complexity.

All wines complete full malolactic fermentation, unifying fruit, structure and oak into a balanced, cohesive whole.

Lee’s management is tailored barrel by barrel. Some are left undisturbed to preserve definition; others are gently worked to build mid-palate depth and aromatic lift. The aim is always harmony and length.