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. As soon as they are cut, the bunches are brought to the vat room and put whole into the pneumatic press. The juice goes from there to the underground cellar via gravity flow and is put into oak barrels, 30% of which are new. The wines age there under ideal conditions for 12 months after alcoholic and malolactic fermentation. Starting in 2005, Jean-Marc decided that the wines would benefit from longer ageing. They now spend 6 months in stainless steel vats before bottling for improved stabilisation and efficient natural clarification
Burghound Tasting Note
An ultra-fresh nose freely offers up aromas of green apple, white flower and wet stone. There is lovely intensity to the strongly mineral-inflected and muscular big-bodied flavors that display fine delineation and plenty of power on the pure and relatively refined finish that exhibits impressive if not truly outstanding length. This is potentially excellent though it’s likely going to require extended bottle age. 91-93 Points, June 2019
Ideal with meaty fish (tuna, salmon), shellfish, chicken, pork and mature cheeses