Eastern sector of the hill of Hermitage, on alluvial terraces at 200 meters in altitude.
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
"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