Vosne-Romanée
Terroir
Clayey-limestone ground, with a clayey predominance.
Winemaking and Aging
Grapes are harvested in leaky boxes and sorted out. They are destemmed and put in thanks. Punching of the cap is made during alcoholic fermentation, without pumping over.
Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months.
Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Fermentation on the skins last between 15 and 20 days. Then wine is put in oak barrels, after a light settling of the juice, for a period of ageing included between 12 and 18 months.
Wine making and maturing are carefully followed by Robert Vernizeau, a talented winemaker.
Tasting notes
The Vosne-Romanée 2005 has a beautiful depth and dark red colour. The nose is powerful and deep with mild spices (Pepper and nutmeg) and black berries (black cherry and blackcurrant). On the mouth, elegance and finesse : the wine is rich, dense and fleshy. It develops spiced and fruit notes. Tannins are riped and powerful.
Food and wine pairings
It will perfectly match with prime cut of beef, beef coast, duck cutlet with honey, as well as goat fresh cheese.
Service and cellaring
It can be served at the ideal temperature of 13-14°C or kept in cellar between 8 to 10 years.
