2023 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Chardonnay
Region Saint-Romain
Sites Combe Bazin; En Gollot; La Perière; Le Marsain
Fermentation Vessels Stainless steel tanks
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak from Tronçais, Bertranges and Allier
Barrel Size 228
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Whole-cluster pressed; the juice is cold-settled for 1–2 days and racked off the gross lees. Alcoholic fermentation occurs in stainless steel, initiated with an indigenous-yeast pied de cuve. After alcoholic fermentation, the wine is transferred to 228 L French-oak barrels; the technical panel states that 100% of the wine is oaked, with 20% new oak. Malolactic fermentation occurs spontaneously in barrel. The narrative gives 10–12 months of ageing before bottling, while the technical panel specifies 12 months of oak ageing.
Tasting Notes White blossoms, green apple, ripe pear, lemon zest, wet stone, seashell, brioche, vanilla, orchard fruit, citrus, honey, toasted almond and white pepper; bright acidity, rich texture, mineral backbone and a long refreshing finish.
Food Pairing Seared scallops, grilled sea bass, or lobster with lemon butter
Sources: www.alliancewine.com ↗ · Compare this vintage
Vintages
2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Chardonnay
Region Saint-Romain
Sites Combe Bazin; En Gollot; La Perière; Le Marsain
Fermentation Vessels Stainless steel tanks
Pressing Method Whole-Cluster Pressing
Natural Yeast Yes
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak from Tronçais, Bertranges and Allier
Barrel Size 228
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Whole-cluster pressed; the juice is cold-settled for 1–2 days and racked off the gross lees. Alcoholic fermentation occurs in stainless steel, initiated with an indigenous-yeast pied de cuve. After alcoholic fermentation, the wine is transferred to 228 L French-oak barrels; the technical panel states that 100% of the wine is oaked, with 20% new oak. Malolactic fermentation occurs spontaneously in barrel. The narrative gives 10–12 months of ageing before bottling, while the technical panel specifies 12 months of oak ageing.
Tasting Notes White blossoms, green apple, ripe pear, lemon zest, wet stone, seashell, brioche, vanilla, orchard fruit, citrus, honey, toasted almond and white pepper; bright acidity, rich texture, mineral backbone and a long refreshing finish.
Food Pairing Seared scallops, grilled sea bass, or lobster with lemon butter
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1080551 | — | — | wine-searcher.com ↗ |