2023 Technical Specifications
Classification Premier Cru
Region Les Proces
Soil Gravelly limestone
Orientation South-East
Vine Age 30
Maceration 11 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Grapes were hand-picked and sorted; 80% of the wine was made from whole bunches. The 11-day vatting included 5–7 cap punchings and pumping over. After pressing, the wine settled for two weeks before entering barrels: 40% new barrels and 60% barrels aged 1–5 years. Following 14 months of ageing, it was racked to vats, rested for three months, then bottled without filtering or fining.
Tasting Notes Raspberry jam, fig leaf, sun-dried tomato, tajine spices, lilac, green peppercorn and sunflower seed; firm, balanced and sapid, with extremely fine texture, aromatic persistence, complexity and ageing potential.
Food Pairing Lamb tajine with sweet spices and apricot
2022 Technical Specifications
Classification Premier Cru
Region Les Proces
Soil Gravelly limestone
Orientation South-East
Vine Age 30
Maceration 15 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Grapes were hand-picked and sorted; 80% of the wine was made from whole bunches. The 15-day vatting included 5–7 cap punchings and pumping over. After pressing, the wine settled for two weeks before entering barrels: 40% new barrels and 60% barrels aged 1–5 years. Following 14 months of ageing, it was racked to vats, rested for three months, then bottled without filtering or fining.
Tasting Notes Raspberry, crème de cassis, fresh Fuji apple, red Williams pear, light tobacco, cashew and mocha; light-bodied impression with refreshing acid tension, subtle structure and an airy, complex finish.
Food Pairing Mediterranean red mullet fillets with peanut sauce and black lemon
2021 Technical Specifications
Classification Premier Cru
Region Les Proces
Soil Gravelly limestone
Orientation South-East
Vine Age 30
Maceration 15 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Grapes were hand-picked and sorted; 80% of the wine was made from whole bunches. The 15-day vatting included 5–7 cap punchings and pumping over. After pressing, the wine settled for two weeks before entering barrels: 40% new barrels and 60% barrels aged 1–5 years. Following 14 months of ageing, it was racked to vats, rested for three months, then bottled without filtering or fining.
Tasting Notes Cranberry juice, rosebud, Sichuan pepper, cured ham, magnolia, baking spices, thyme and preserved lemon; layered, peppery and zesty, with long ageing potential.
Food Pairing Swordfish steak with green-pepper tartare sauce and zucchini-flower tempura with bergamot zest
2020 Technical Specifications
Classification Premier Cru
Region Les Proces
Soil Gravelly limestone
Orientation South-East
Vine Age 30
Maceration 15 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Grapes were hand-picked and sorted; 80% of the wine was made from whole bunches. The 15-day vatting included 5–7 cap punchings and pumping over. After pressing, the wine settled for two weeks before entering barrels: 40% new barrels and 60% barrels aged 1–5 years. Following 14 months of ageing, it was racked to vats, rested for three months, then bottled without filtering or fining.
Tasting Notes Carmine red with a slight purple cast; blackcurrant, blueberry, dark cherry, jammed raspberry, plum, nutmeg, rose and fresh sap; powerful yet tense, mature and texturally balanced, with a pure aromatic finish.
Food Pairing Red-tuna tataki with black sesame, cucumber and spinach salad, mustard and wild-garlic dressing
2019 Technical Specifications
Classification Premier Cru
Region Les Proces
Soil Gravelly limestone
Orientation South-East
Vine Age 30
Maceration 15 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Grapes were hand-picked and sorted; 80% of the wine was made from whole bunches. The 15-day vatting included 5–7 cap punchings and pumping over. After pressing, the wine settled for two weeks before entering barrels: 40% new barrels and 60% barrels aged 1–5 years. Following 14 months of ageing, it was racked to vats, rested for three months, then bottled without filtering or fining.
Tasting Notes Violet, lavender, lily, raspberry juice, blueberry cordial, cinnamon-spiced latte, dark chocolate and black tea; fragrant and fresh, with silky yet sharp tannins.
Food Pairing Veal osso bucco with red lentils cooked with cinnamon sticks
Producer Information
Website
Address
12 rue du Lavoir, 21200 Chevannes, France
Phone
+33 3 80 61 41 16
Owner
David Duband
Cellarmaster
David Duband