2017 was a warmer and drier year than 2016, and the 2017 Ocio, the top Pinot Noir, reflects the natural conditions of the year, pretty obvious when tasted next to the 2016 vintage of this same wine. They picked the grapes early (up to two or three weeks earlier than in 2016), and the process was very similar: fermentation in open vats with neutral yeasts and élevage in barriques and foudres (for 30% of the volume, as they tend to use more foudre in the warmer/riper years and less in cooler ones) and lasted 22 months. The fruit is a mixture or red and black berries, with good ripeness but without excess. The palate has good volume, a tender texture, round and ripe tannins and a soft finish. 15,000 bottles produced. It was bottled in July 2018.