Premier Cru Vaillons
The vintage
After a mild and wet winter, we observed an historically early bud break mid-March. It was followed by a very cold, dry, and windy period at the end of March, with frosty nights, which fortunately didn’t impact our vineyards. This episode was followed by high temperatures, particularly in April, which accelerated vine growth. In the later-ripening areas, flowering finished around May 28-30. After a wet June, July turned very dry with two heatwaves at the end of July and the beginning of August, causing sunburn on the most exposed grape clusters. The alternation of heat and light rain in early August accelerated ripening, allowing harvest to begin on August 25.
Location
An appellation of 129 hectares located on the left bank of the Serein. On the Côte des Vaillons, there are eight different named vineyards that can claim this appellation.
Terroir
Here, the soil is more calcareous than clayey, resting on hard, compact, and highly fractured Portlandian limestone (a soil layer covering the Kimmeridgian).
Winemaking
Application of the principle of gravity to avoid any pumping that could alter the quality of the wine. Short pneumatic pressing (1h30 to 2h00) for a delicate separation between the solid and liquid parts of the grapes. Very light static settling to retain enough fine lees for the alcoholic and malolactic fermentations to proceed naturally. The must is placed in French oak barrels (on average 6 years old) for 30 to 40% of the cuvée. The remainder is vinified in small stainless steel tanks.
Grapes
Tasting
Fresh and intense bouquet with notes of fruit and flowers combined with a touch of minerality.
A refined wine, round and full on the palate.
Downloads
