Vosne-Romanée
Terroir
Our vineyards producing our Vosne-Romanée are located in the climats 'Les Quartiers de Nuits', 'Les Hautes Maizières' and 'Les Chaladins'.
Total area : 1,05 hectares (2,471 acres) planted between 1921 and 1980.
Climat & Soil : the 3 plots are located in the north of Vosne-Romanée, touching
Vougeot Grand Cru. The soil is a classic mix of limestone and clay. However the plot
'Les Hautes Maizières' offers a solid calcareous entrochal.
Total area : 1,05 hectares (2,471 acres) planted between 1921 and 1980.
Climat & Soil : the 3 plots are located in the north of Vosne-Romanée, touching
Vougeot Grand Cru. The soil is a classic mix of limestone and clay. However the plot
'Les Hautes Maizières' offers a solid calcareous entrochal.
Winemaking and Aging
To preserve their integrity, grapes are carefully harvested and sorted out by hand.
Before beginning the alcoholic fermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component's extraction. We work since 2014 with 'vendanges entières' full clusters (30%) .
Then maceration lasts for 15 days during which we'll use only pigeages (punching the cap).
Intensity and numbers are lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized with natural yeasts.
After maceration, free and press wines are separated for aging. Aging is taking place 100% in traditional Burgundian 228 liters barrels during 16 months with around 30% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Then the wines spends 3 month in tanks before bottling.
Before beginning the alcoholic fermentation we make a cold prefermentation during 4 to 6 days to work on the phelonic component's extraction. We work since 2014 with 'vendanges entières' full clusters (30%) .
Then maceration lasts for 15 days during which we'll use only pigeages (punching the cap).
Intensity and numbers are lead to the concentration of tannins, perfumes and colour. Alcoholic fermentation is realized with natural yeasts.
After maceration, free and press wines are separated for aging. Aging is taking place 100% in traditional Burgundian 228 liters barrels during 16 months with around 30% of new barrels. We only use French oak coming mainly from Bourgogne, Allier and Vosges forests.
Then the wines spends 3 month in tanks before bottling.
Tasting notes
EYE
Deep and intense red coloration.
NOSE
The nose is exrpressive, showing red fruits aromas.
The floral notes of roses are bringing finesse and
elegance. A touch of spices.
PALATE
Tannins are silky and the red fruits aromas are
juicy.
The finish is very long and brings freshness.
Deep and intense red coloration.
NOSE
The nose is exrpressive, showing red fruits aromas.
The floral notes of roses are bringing finesse and
elegance. A touch of spices.
PALATE
Tannins are silky and the red fruits aromas are
juicy.
The finish is very long and brings freshness.
Food and wine pairings
Our Vosne-Romanée 2019 will perfectly pair
grilled red meats or a chocolate tart.
grilled red meats or a chocolate tart.
Service and cellaring
It can be served at the ideal temperature of 13-14°C
or cellared for 15 to 20 years.
or cellared for 15 to 20 years.
Art of tasting
Owning great wines in your cellar is not enough, you also need to know how to serve them.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck allow the nose to grasp more casily the richness and the complexity of a great wine.
Temperature is an essential element around 53-57°F for the white and 55-59°F for the red. And if you don't have the right tasting glass which will amplify the wine's aromas, you may considerably reduce your tasting pleasure.
A great glass gives a large ventilation surface to the wine and a tightening neck allow the nose to grasp more casily the richness and the complexity of a great wine.
