Jasper Morris, Inside Burgundy 90-92 points
Surface: 0.29 hectares
Average production: 39hl/ha
Age of vines: 25 years old
Grape variety: Pinot Noir
Ageing:
French oak barrels
Origin of wood: Allier and Vosges
25 % of new oak.
Wine remained 15 months in barrels.
Viticulture:
Pruning style: Cordon de Royat and Guyot simple
Manual harvest
Green work (de-budding, leaf-thinning,…)
Triple sorting: in the vineyard (twice) and in the winery on sorting table
Winemaking:
Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas.
Indigenous yeasts.
Smooth extraction respecting the grape variety, terroir and vintage.
Fermentation lasts around 20 days.
Maturing:
In French oak barrels
The malolactic fermentation is performed in barrels with ageing on fine lees
No sticking, just slightly filtered before to bottling according to turbidity.
Bottling in favourable lunar day.
Serving suggestions:
A bouquet of deep red and black berries.
Between finesse and concentration, a powerful body with coated tannins that brings a smooth relief in the mouth
Serve between 16°C and 17°C ; keep 7 to 9 years.
Wine pairings:
Coq au vin, red meat in fine sauces, duck magret, roasted pigeon…
