100% Pinot Noir
Vineyard & Vinification Note
Jean-Marc’s number one priority is to respect the terroir he has inherited. The soil is ploughed all year long. Organic fertilisers are adapted to the needs of each vine and the specific nature of each plot. Sustainable methods are used to fight against fungal diseases with maximum respect for the vines and their environment. A true believer in the saying that “great wine is made in the vineyard”, Jean-Marc lavishes great care and attention on his vines: March pruning, green harvesting, and manual picking account for quality grapes that are absolutely essential for making great wine.
The harvest is done by hand. The grapes are sorted and 80% destemmed as soon as they arrive in the vat room before being put into an open vat to undergo cold pre-fermentation maceration for about 4 days. Alcoholic fermentation takes place traditionally for 10 days with daily pumping over and pigeage (punching down the cap). Once the wine is run off from vat and the marc pressed in a pneumatic press, the wines are left to age in barrel on the fine lees for 12 months. Malolactic fermentation takes place during this time. The wines are racked just once before being put into stainless steel vats, where they are blended for six months prior to bottling in the month of April.
Intense nose of black pepper and red currant and blackberry fruit. Rich and full wine, ripe tannins, great structure and long finish. Vegan.
Great with meat, steak, roast lamb, game and cheeses.