2022 Technical Specifications
Alcohol 11.5%
Residual Sugar 90 g/L
Calories (estimated) 150 kcal / glass
150ml glass150 kcal
750ml bottle750 kcal
Grape Varieties Viognier, Marsanne and Roussanne; percentages not stated
Classification Vin de France; sweet wine
Region Vin de France
Soil Granite
Fermentation Vessels Barrels and vats
Indigenous Yeast Yes
Botrytis Affected Yes
Production Volume 3,000 bottles
Bottles3,000
Production Details Fruit came from vines outside appellation zones in Chavanay; Roussillière is identified as a cuvée brand rather than a lieu-dit. Vineyards were cover-cropped, with no insecticide or pesticide, limited weather-dependent treatments and very small exclusively organic fertilizer inputs. Grapes were harvested overripe, selecting botrytised or passerillé berries, then pressed and the juice settled. Alcoholic fermentation occurred in barrels and vats with natural yeasts, proceeding very slowly through winter and stopping naturally with the cold. Bottling occurred before summer. The source says the wine may be drunk young or after ten years.
Tasting Notes Fresh quince, pear and acacia honey; harmonious and round, with an unctuous sweet mid-palate and a tangy finish
Food Pairing Terrine-style foie gras; blue cheeses such as Roquefort or Fourme d’Ambert; moderately sweet desserts such as lemon or apricot tart
Sources: www.cave-dor.fr ↗ · Compare this vintage
Vintages
2016 Technical Specifications
Alcohol 11.5%
Grape Varieties Marsanne 1/3; Roussanne 1/3; Viognier 1/3
Classification Vin de France Blanc; sweet white wine
Region Vin de France
Fermentation Vessels Barrels
Indigenous Yeast Yes
Botrytis Affected Yes
Production Details Sweet white blend from grapes harvested overripe through successive selections. The vintage-specific importer sheet further specifies high-density planting of 8,000–10,000 vines/ha, natural cover cropping, no insecticides, limited treatments, small amounts of organic fertilizer, spring disbudding, leaf thinning, green harvesting and plot-by-plot harvesting. Botrytised and desiccated grapes were selected; the fruit was pressed, the must settled, and fermentation proceeded slowly through winter in temperature-controlled barrels with native yeasts. The wine matured for 8 months in barrels and was released in 500 ml bottles.
Tasting Notes Bright appearance; quince, honey and candied pear; harmonious, round and unctuous, with a tangy finish; curry and spice notes with evolution
Food Pairing Blue cheeses, including Fourme d’Ambert with maple syrup
Producer Information
Website
Address
58 RD 1086 Verlieu, 42410 Chavanay, France
Phone
+33 4 74 87 02 37
Email
Owner
Yves Cuilleron
Cellarmaster
Yves Cuilleron