Grapes were handpicked, crushed then yeasted a day later. Hand plunged twice a day until sugar dryness. Pressed and sent into barrels for malolactic fermentation. Wine stays on lees all winter before being racked and sent into barrels until bottling in January 2018. No animal products used in processing.
Our 2017 vintage is nicely concentrated, with attractive Burgundian touches of wood and spice. The overall mouth feel is elegant and generous, with soft balancing tannins and hints of black cherry and blueberry. Persistent finish. Drinking well now, it will further improve with 3 to 7 years cellaring. A great food wine, especially with salmon, duck and Italian food.
Winemaker: Alain Rousseau
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Winemaking Notes This vintage was characterised by a very long dry spell with higher daytime and overnight temperatures. It was a much higher yield than previous years but as always fruit quality was exceptional. We leaf plucked and did minimal shoot thinning on both eastern and western sides of the...