100% Pinot Noir.
- Deep ruby colour.
- Nose of red and black fruits, especially red cherries with toasted hints of coffee and spices.
- Full attack good structure. Aromas of raspberry, candied fruits and spices. Present ripe tannins. Full mouth with good length of red cherries.
Drink with a warm Mont d’Or cheese and Morteau sausage, feathered game, steak tartare, guinea fowl with a turnip bake, pan-fried Brussels sprouts with bacon or a tender piece of Tome cheese from Savoie.
Serve ideally at room temperature, around 15-16°C. (59-61°F.).
This wine can be drunk now, but can also be kept in the cellar for 6 to 8 years.
The village of Volnay is located in the Côte de Beaune, in Burgundy, South of the town of Beaune and neighbouring the village of Pommard. This appellation is part of the rare ones that only produces red wines. These vineyards have been valued and exploited for centuries. Long before the Revolution the harvests of Volnay went to the Dukes of Bourgogne. The typicity of this red Pinot Noir wine was fixed as early as the 18th century. It gained its controlled appellation status in 1937. Meaning of the climate Robardelle: this area is not far from the ancient Roman road and quarries. The configuration of the places allowed the brigands of great way (robardel) to run and hide easily. Soils made of marl, chalk and fallen rocks. Exposure : East, South-East. Altitude : 230 m à 340 m.
The grapes are harvested by hand and sorted manually on arrival at the winery. 100% of the grapes were de-stemmed.
Vinification of 15 days in thermos regular tanks. Cold maceration for 6 days at
Ageing in Burgundian oak barrels of
After a very mild winter, perhaps too mild, this vintage was marked by two contrasting periods. The spring was sunny and milk, with no frost, although there were some localized storms with significant episodes of hail that hit certain plots hard on the Côte de Nuits in June. Then the summer was very dry and very hot, blocking the ripening process in some areas. Harvesting was early and was exceptionally abundant. The wonderfully healthy crop promised great potential for producing highly sophisticated wines.
In Chablis, after a very dry spring and summer, we feared a harvest that would be less good than predicted, due to a lack of juice in the berries. Very high temperatures in August sent acidity right down in the grapes and brought the harvest forward to the end of August. But this early harvest of very abundant fruit allowed us to preserve some good acidity.
On the Côte de Nuits and Côte de Beaune, the harvest began with the Côte de Beaune whites at the end of August, followed by the Pinot Noir in early September on the northern part of the Côte. With the harvest under a radiant sun and heat-wave-level temperatures, the reds offer a rare concentration of polyphenolics. Quantity and quality were the joint order of the day.
Harvesting on the Côte Chalonnaise ran from 27 August to 18 September. Very localized rain had an impact on ripening, which varied from plot to plot. The Chardonnays were harvested first to preserve the lovely acidity of this particularly sunny vintage. The Pinot Noirs with their purple juice already foretold of a rich and powerful vintage.
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