When I started working at Paul Cluver I was very lucky to gain some experience in the art of blending. The blends that were still in progress include their top wines which ate Pinot Noir and Chardonnay, both vintages were 2011.
From the barrels I had to get samples for the tasting. The wine was matured in barrels from different years and produced by different cooperages. It was quite interesting to observe what effect each barrel can introduce into the wine.