100% Pinot Noir
Vineyard & Vinification Note
The beautiful site of this one hectare vineyard, steeply sloped at the entry of the valley of Concoeur, is intensified by its high altitude (280 – 300m), its south-eastern exposure and a stony nature. The shallow calcareous soil, on a hard limestone subsoil, is at the origin of a concentrated, highly structured wine. The vines of about thirty years have reached the age of maturity and balance.
To protect and maintain the ecosystem of the vines, the vineyard is managed in an natural integrated manner. They avoid the use of products which could endanger the health of the vine, and poisons for fauna and flora. Insecticides are used sparingly and only after observation of damage caused by the parasite. They do not use any anti-botrytis agents. In order to obtain a good circulation of air throughout the vines, they practice partial stripping. Conditions are then much less favourable for development of the fungus which is responsible for the rot. Only organic fertilizers, which they manufacture themselves, are used according to the specific needs for each area. This management of the vineyard makes it possible to preserve a good structure of the ground, while limiting harvest to small quantities.
The old vines, from 25 to 65 years, were visually selected for the quality of their fruits : small berries, with thick skins – a guarantee of a quality wine which will be deeply coloured, complex and have refined tannins. The small output allows obtaining grapes of great quality, naturally concentrated and balanced, becoming fully ripe. New plantings are carried out with seedlings selected for the small size of the berries they will produce, guaranteeing great quality, colour and fine tannins.
The harvest is carried out exclusively by hand. They collect whole bunches, which preserves the integrity of grapes and their potential aromatic qualities until their arrival in the fermenting room. This manual method also enables them to sort the grapes in the vineyard, and to integrate into the crop only healthy and ripe fruits.
The vintage is entirely destemmed, in order to avoid the contribution of harsh tannins and green flavours.
After a pre-maceration of a few days (the duration varies according to characteristics’ of the vintage), the wine making proceeds in open stainless steel tanks where the temperatures of fermentation are carefully controlled. The extraction of the colour and fine tannins is supported by pigeages, or pumping of the juice over the must, daily. The cuvaison lasts ten days. With the racking, fermented marc is quickly but delicately pressed pneumatically. After a few hours at a few days of settling, all communal appellations and the crus are put into barrels to obtain wines with delicate tannins and of a deep red colour, suited for long ageing.
In the same way, it maintains good ventilation of the damp cellar, in order to limits the development of mould.
This Premier Cru of Vosne Romanée is perfectly in the style of the village : Silky tannins which support floral notes of hawthorn, wild rose, violet, cherry and blackcurrant. Ageing is particularly beneficial for this wine, during which it will reveal truffle and a beautiful concentration of candied fruits.
Wine Spectator Tasting Note
Pure, this red evokes cherry, strawberry and rose aromas and flavors, augmented by mineral and spice accents. Builds to a long finish, where the refined structure emerges. Terrific harmony and intensity. Best from 2022 through 2040. 25 cases imported. 94 Points – Bruce Sanderson, May 2019
Thanks to its beautiful power, this wine will be able to pair with a venison ragout and other marinated game dishes. Certain white meats could for also be paired nicely.