2016 was one of the finest vintages in the past 20 years. Winter was exceptionally wet and mild, and it rained a great deal in spring until June. However, the weather changed radically in mid-June, turning warm and quite dry, with cool nights. Ideal conditions for growing excellent wine grapes!
Harvest date: september 5, 2016
Grape blend: Sauvignon blanc 100%
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Appareance: Brilliant very pale yellow colour with silver highlights.
Nose: Expressive and aromatic. Very elegant bouquet with aromas of lemon, ripe grapefruit, honey, and white flowers (acacia, lime and elder blossoms).
Mouth: Well-balanced and long on the palate with fruity flavours (nectarine, white peach) as well as subtle overtones of white flowers (acacia and elder blossom) that follow through from the bouquet. Fresh and beautifully vivacious, with mineral and lemony notes, the aftertaste is also quite attractive. This 100% Sauvignon Blanc is wonderful with fish and seafood dishes, as well as cheeses, especially goat’s cheese and Comté.
2 stars – 2019 Le Guide Hachette
17 / 20 – Jancisrobinson.com
94 / 100 – Markus Del Monego
92 – 94 / 100 –The Wine Enthusiast
90 / 100 – Decanter
90 – 91 / 100 –James Suckling
Surface : 6,00 hectares
Soil : Gravel, sand and gravel, on a subsoil of limestone
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Grape harvest : By hand in several passes
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Graft stock : 101.14 – 3309C – Riparia
Plant food : Traditional, limited impact
Plant density : 6,500 vines per hectare
Wine average age : 26 ans
Grape variety : Sauvignons
Pruning type : Double guyot with debudding
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Fermentation : After pressing and settling, in oak barrels (30% new)
Fermentation temperature : 18 à 23°C
Malolactic : No
Wine maturing : For 10 months in oak barrels on full lees with bâtonnage
Wine montage : Tartaric precipitation by cold treatment and bentonite
Maturing potential : Fully expressive between 3 and 10 years, can age 20 to 30 years
Maître de chai : Jean Marc COMTE
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Œnologist Consultant : Valérie LAVIGNE.