Made only in exceptional years, this wine is a very limited production.
Terroir: A similar terroir to that of Chenas, this is a very small production wine of four separate parcels with vines averaging 65 years old, but with many over 100 years.
Vinification: Grapes are vinified separately until time for the final blending and bottling. The must is macerated in temperature controlled stainless steel vats for 12-15 days and then aged for 12-14 months in a combination of new and used oak casks.
This wine has expressive black cherry aromas and firm structure in the mouth. Its mineral underpinning and firm but ripe tannins help it age perhaps longer than any of the Beajolais crus.
Score: 90 PointsWine Spectator Author: Gillian Sciaretta
Score: 88 PointsThe Wine Advocate Author: William Kelley
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