From a small three hectare plot of stoney clay and limestone soil. Vines average 40-years old. After strict selection at harvest, grapes are pressed very gently in a pneumatic press, the must is allowed to settle naturally and is racked 12-24 hours after pressing. Fermentation takes place in temperature-controlled, stainless steel tanks for 4-6 months, and sedimentation occurs naturally. The wine then ages a further 3-6 months on its fine lees.
TASTING NOTES:
Very appealing, with lots of drive and focus. Fine combination of ripe fruit with zesty acidity and a mineral edge to finish. Marine Descombes and Kevin Jandard purchased the estate in 2017 with 21 parcels totalling 31ha. All very nicely done. Drinking well now but will also keep.
- Decanter, 91 pts.
