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 11th 2017. 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: 2 369 bottles, 130 magnums, 25 jeroboams and 5 mathusalems
Bottled on: May 10th 2018
"Gentle herbal overtones and raspberries mark the nose of the 2017. It's medium bodied, with silky tannins and crisp acids, ending on dry, cedary notes and hints of cranberries and white pepper". Joe Czerwinski, October 2018
Service & food pairing suggestions:
Serve at 16-18 °C – Ideal when opened 3 hours prior to serving
Optimum maturity: 2019 - 2028
Roasted pheasant with Perigord truffle
Spice-rubbed beef tenderloin
Age of vines & yield:
20 to 35 years on average - 36hl/ha.