Vine Age 55 Years
Soil Type Granite
Sizes Available 750 mL, 375 mL
Food Pairing Grilled red and white meats
Vinification Manual grape-picking. The whole grapes are gathered in vats (no crushing, no destemming). Controlled temperature: 18-28° C. Cooling after pressing. Malolactic fermentation done after the end of the alcoholic fermentation. Maturing in stainless steel tanks. Fining with egg-whites. Natural tartaric stabilizing thanks to the cold winter temperature. 25% of the crop is kept for a while
in new oak casks.
Tasting Notes Pale plus very dark garnet. The aroma of this young cru is clean and forthcoming, expressing mature dark berries. The palate is still rather closed with a soft center. Very clean and supple mouth-feel with very fine embedded acidity and fine tannins in the aftertaste. More substantial than the typical Régnié, which can often be very delicate. Will express more by the end of 2015 and will keep for the near term. - RB