The selected plots come from the two sectors of the AOP
- micaschist terraces from the Côte Brune (structure and complexity);
- gneiss and loess from the Côte Blonde (finesse and elegance).
Grapes were hand-picked and placed in vats. Fermentation and maceration lasted 20 days. Malolactic fermentation in 275-litre oak Laurus barrels followed by 16-months of elevage.
Production: 4 012 bottles, 343 magnums and 46 jeroboams
Bottled on: 16th June 2017
"Creamy and supple, with a velvety finish that makes it approachable already. Scents of espresso and doused campfire give the nose a smoky cast, balanced by ample ripeness on the palate." Joe Czerwinski (Wine Advocate Robert Parker) - December 2017
Service & food pairing suggestions:
Serve at 16-18 °C – Ideal when opened 3 hours prior to serving
Optimum maturity: 2018 - 2028
Baron of lamb with Herbes de Provence
Tournedos with morels
Age of vines & yield:
20 to 30 years – 39 hl/ha