2023 Technical Specifications
Grape Varieties Pinot Noir
Classification Premier Cru
Region Aux Murgers
Soil Deep, Marly, Silt-laden soil
Elevation 250.0 meters
Orientation East-Facing
Fermentation Vessels Oak vats
Indigenous Yeast Yes
Maceration 16 days
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak from the forests of Central France
Production Volume 574 bottles
Bottles574
Magnums9
Production Details Grapes were hand-harvested, brought promptly to the winery in small crates and carefully sorted; 30% of the bunches were retained whole and the remainder destemmed. A three-day cold pre-fermentation maceration preceded natural fermentation in oak vats. The 16-day maceration included daily pump-overs and punch-downs during mid-fermentation. After pressing, the wine matured for 18.5 months in French oak barrels from Central France, 50% new.
Tasting Notes Deep carmine red; Morello cherry, cherry tart, menthol, rose, wild cherry wood and beeswax; round and dense with firm tannins, raspberry, cherry, spirit-infused fruit, woody and beech-smoke notes, and strong ageing potential.
Critics Ratings Jasper Morris 92–95 points; Tim Atkin 92 points; Jancis Robinson 16 points
Sources: vincod.com ↗ · Compare this vintage
2019 Technical Specifications
Grape Varieties Pinot Noir
Classification Premier Cru
Region Aux Murgers
Soil Deep, Marly, Silt-laden soil
Elevation 250.0 meters
Orientation East-Facing
Fermentation Vessels Tanks
Indigenous Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Production Volume 580 bottles
Bottles580
Magnums12
Production Details Grapes were handpicked, transported promptly in small crates and meticulously sorted; 45% of the bunches were retained whole and the remainder destemmed. Maceration lasted three weeks with daily punch-downs. After pressing, the wine matured in barrels, 50% new oak, for 16 months before bottling.
Tasting Notes Deep, dark colour; blueberry, blackberry, cherry, blackcurrant, spice, thyme, menthol, freshly cut wood and dried herbs; blackcurrant and blue-fruit palate with wax, waxed wood, clove, pepper and juniper, freshness and spicy structure.
2018 Technical Specifications
Grape Varieties Pinot Noir
Classification Premier Cru
Region Aux Murgers
Soil Deep, Marly, Silt-laden soil
Elevation 250.0 meters
Orientation East-Facing
Fermentation Vessels Tanks
Indigenous Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Production Volume 595 bottles
Bottles595
Magnums6
Production Details Grapes were handpicked, transported promptly in small crates and meticulously sorted; 30% of the bunches were retained whole and the remainder destemmed. Maceration lasted three to four weeks with alternating punch-downs and pump-overs. After pressing, the wine matured in barrels, 50% new oak, for 20 months before bottling.
Tasting Notes Deep bluish red; juniper, blueberry, cherry, blackcurrant, nutmeg, peony, rose, rosewood, sandalwood and smoke; liquorice and pepper on the palate, full-bodied with very fine integrated tannins, freshness and spicy structure.
2017 Technical Specifications
Grape Varieties Pinot Noir
Classification Premier Cru
Region Aux Murgers
Soil Deep, Marly, Silt-laden soil
Elevation 250.0 meters
Orientation East-Facing
Fermentation Vessels Tanks
Indigenous Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Production Volume 595 bottles
Bottles595
Production Details Grapes were handpicked, transported promptly in small crates and carefully sorted; 30% of the bunches were retained whole and the remainder destemmed. Maceration lasted three to four weeks with alternating punch-downs and pump-overs. After pressing, the wine matured in oak barrels, 50% new, for 18 months before bottling.
Tasting Notes Deep red with bluish tinges; blackcurrant, blackberry, raspberry coulis, liquorice, mint, basil, paprika and pepper; fresh, rich and deep, with boxwood, Russian leather, ripe powerful tannins and strong cellaring potential.
2016 Technical Specifications
Grape Varieties Pinot Noir
Classification Premier Cru
Region Aux Murgers
Soil Deep, Marly, Silt-laden soil
Elevation 250.0 meters
Orientation East-Facing
Fermentation Vessels Tanks
Indigenous Yeast Yes
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Production Volume 598 bottles
Bottles598
Production Details Grapes were handpicked, transported promptly in small crates, carefully sorted and destemmed. Traditional maceration lasted approximately three weeks with alternating punch-downs and pump-overs. After pressing, the wine matured in barrels, 50% new oak, for 18 months before bottling.
Tasting Notes Deep red; warm limestone, lichen, candied cherry, blackcurrant jelly, wild blackberry, hawthorn, brambles, smoke, juniper, clove, humus and truffle; concentrated and rich, with acidity, increasingly silky tannins, and a saline, fresh, liquorice finish.
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2142706 | — | — | wine-searcher.com ↗ |