Growing grapes and making wines the way we do mean taking great risks in order to capture the varietal character and the elusive ‘essence of place’ in every bottle. Our wines are truly alive in the bottle and, as such, are perhaps more demanding as well as more rewarding than the mass-produced equivalents.

• No two bottles are identical: every bottle is unique in its specific subtle nuances and expression.
• Living wines are delicate and perishable: shipping, travel, and rough handling will disturb the wine and will necessitate a few days - or better still - a few weeks of rest.
• Excessive heat during transportation or inadequate storage conditions may damage the wine permanently.
• Clos Saron wines may have substantial amounts of sediments and require gentle, skillful handling. Place the bottle for a few hours ahead of time tilted at an angle, so that all sediment collects in one specific ‘corner’ of the bottle’s bottom. When pouring the wine, always be aware of the position of the sediment, and make sure only clear wine is poured into the glass.
• We do not recommend decanting our (or any) Pinot Noir. Instead, we use a serving basket (Shop for Wine Accessories) to minimize oxidation while ensuring a clear pour.
  

To allow the wine to best express its character, serve it at 16-18 centigrade.