Grape variety : Chardonnay
Planting dates : 1965
Planting density : 4000 vinestocks per acre
Soil : clayey limestone
Orientation : full south
Altitude : 276 metres (900 feet)
Average yield : 160 cases per acre
Annual production : 3800 bottles(315 cases)
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Winemaking
Manual harvest • Full bunches in the press
12 hours settling of the big lees • Fermentation in oak barrels (50% new oak)
Temparature control
Aging
12 months in oak barrels • 30% new oak
First racking after malo-lactic fermentation
Finning and polish-filtration before bottling
Wine tasting
Shimmering gold in color made iridescent with specks of green light. The nose is an explosion of woody mineral flavors, being aromatically strong and rich in floral, fruity and spicy nuances fringed with scents of toasted bread, where humus and mushroom perk up. On the palate the wine’s richness pours out : a taste of toasted bread, or rather of toasted brioche, on a bed of spices, which astounds by its persistence. This is the quintessence of a Chardonnay, a truly noble grape variety. This is a wine not to be opened for 10 to 15 years.
Suggest food dishes
Lobster and morels
Ideally enjoyed at 10-11°C
Awards and prizes
Master of Wines • Excellence prize 1993
Burgondia d'or • 2004, 2000, 1999, 1998, 1997, 1994
Concours Général Agricole de Paris • Gold medal 1986 - Silver medal 2000, 1993, 1991, 1989, 1988 - Bronze medal 2004, 2003
Tastevinage • 2000, 1998, 1991
UAV local contest • Gold medal 2003
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