Terroir: Coming from two small parcels located at the mid-slope, that ideally dominates Premier Cru ” Les Epenots” perfectly exposed to the East and South-East, with marly limestone soil, not very deep, stony and draining.
Vinification: The grapes are handpicked into small crates, then sorted and totally destemmed. The wine stays on the skins for 20 days in temperature-controlled open oak vats. Pigeage (punching down the cap) is done twice a day during alcoholic fermentation. 100% malolactic fermentation. The wine is aged entirely in new oak barrels for 17 months.
Classical ruby red. Subtle with delicate spicy and fruity (vanilla, cherry) and slightly mentholated notes. The palate is delicious and smooth. Tasty fruity texture evolving into spicy and menthol notes. Fine, fresh and subtle tannins.
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