HISTORY In the Domaine’s two parcels, the bedrock is located just a few centimetres underfoot, and helps to bring an appealing minerality to the wine. The large number of the pebbles in the soil means that it offers excellent drainage. The southern vineyards bring warmer aromas to the wine, which evolve into ripe fruit aromas.
VINEYARDS & WINEMAKING Kimmeridgian. Left bank. Hard limestone in clay, poor and very stony soil. A very shallow layer of fossilized shells. Steep slope. Cool in spring, hot in summer. South-south-east exposure.
No added yeast, long fermentation using indigenous yeasts, in temperature-controlled vats. Spontaneous malolactic fermentation. Matured for 12 to 16 months. In stainless steel tanks, with the least possible handling. Long moderately cold stabilization. Fining using bentonite if necessary. The wine is gently filtered once before bottling.
TASTING NOTES Serve between 53-57°F, it must be aired or decanted before tasting. Notes of undergrowth and fern, mixed with other spicier ripe fruit, cocoa and pepper aromas, suggesting a lively, very mineral and chalky palate, with the famous gunflint taste.
