Terroir:
Eastern sector of the hill of Hermitage, on alluvial terraces at 200 meters in altitude.
Winemaking:
Manual harvest from September 27th 2016. Fermentation is initiated in tank before the whole cuvée is placed in 275lt Laurus oak barrels, both new and 1-year old, to finish the alcoholic fermentation followed by the malo-lactic fermentation. The wine then age 15 months on fine lees.
Production: 855 bottles, 60 magnums and 10 jeroboams
Bottling date: April 27th, 2018
Tasting notes:
"Offers a big blast of honeyed orchard fruits, quince, acacia flowers, and white peach in a flamboyant, rich, layered style. This opulent, bombastic beauty has full-bodied richness, a layered, ripe, opulent texture, no sensation of weight or heaviness, and a great finish." Jeb Dunnuck - Dec. 2018
Service & food pairing suggestions:
Serve at around 10° to 12°C. Recommend opening around 2 hrs prior to serving
Best Enjoyed between 2018 and 2033
Alc. by Vol. 13%
Cassolette of Saint-Jacques
Coq au champagne
Age of vines & yield:
31 years on average – 22 hl/ha
