Grape variety : Pinot noir
Planting dates: 1979
Planting density : 4000 vinestocks per acre
Soil : clay & limestone
Orientation : south-west
Altitude : 262 metres (855 feet)
Average yield : 175 cases per acre
Annual production : 3700 bottles (>300 cases)
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Wimaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 16 days vatting
Temperatures control
Aging
18 months in oak barrels • 25% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
A medium, ruby red wine in color, nonetheless very bright. The nose opens up to cherry, the bouquet confirms with notes of kirsch and cherry brandy. The palate follows suit, fortified with strong body and kirsch aromas that are escorted by a long-lasting range of berry flavors (blackberries, strawberries and raspberries). To be kept, but not too long. Let’s say five years.
Suggest food diches
Bresse chicken coocked in red wine with bacon and pickling onions.
Ideally enjoyed at 13-14°C
Awards & prizes
Burgondia d'or • 2003, 2002, 2001, 1994
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