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).
Harvest started on September 22nd 2016. Grapes were hand-picked and placed in vats. Fermentation and maceration lasted 20 days. Malolactic fermentation in 275-litre oak Laurus barrels followed by 15-months of elevage.
Production: 3 633 bottles, 105 magnums, 19 jeroboams and 10 mathusalems
Bottled on: May 17th 2018
"it's a sexy, oaky wine, loaded with cedar, vanilla and espresso notes. Medium to full-bodied, it's velvety on the palate, picking up some meaty notes on the finish." Joe Czerwinski, October 31st 2018.
Service & food pairing suggestions:
Serve at 16-18 °C – Ideal when opened 3 hours prior to serving
Optimum maturity: 2018 - 2027
Roasted quail with chestnuts
Deer with cranberries
Age of vines & yield:
20 to 30 years on average - 40hl/ha.