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This Premier Cru parcel is tended by a vine-grower who takes care of the vineyard up to the harvest. Working with the cycle of nature, he enables the terroir to fully express its nuances from vintage to vintage.
WINEMAKING AND MATURING
Following hand picking in small cases, ruthless sorting of the grapes, total or partial destemming depending on the vintage, and fermentation in small containers, gentle pressing ensures optimal vinification. Depending on the profile of the vintage, vatting lasts 12 to 15 days before maturing is carried out for 10 to 18 months in French oak barrels, with 60 to 85% new barrels.
Marly limestone and clay with crumbled rocks holding traces of potassium, iron and phosphorus
The climate was very chaotic and unsettled, with some hazards and extremes which damaged the grapes and hardly reduced the yields. The end of winter, which was overall mild and poor in rainfalls, favoured the early beginning of vegetation. But this kind situation deteriorated during the flowering and caused a lot of flower abortion. Some spring spells, abundant rainfalls and hail storms were also noticed. On the opposite the month of August was glorious and very windy. So it both cleared and concentrated the grapes which miraculously presented an excellent sanitary state. A very deep colour, a very rich nose made of very concentrated red fruit, a mouth whose tannins are very ripe and silky, such appear the reds.
2012 was beset by unusual weather that didn’t spare the vines! A mild winter, spring-like March, cool spring with frosts, summer-like May, cooler, wetter June, a variable summer with heatwaves, hail and storms… Because of the cold damp spring, some of the vine flowers didn’t set and form fruit, there was millerandage (where the flowers aren’t fully fertilised and give small berries) and high pressure from mildew and odium. Temperatures went right up during the short periods, over-heating and scorching the berries. This weather caused a significant fall in yields, without, however, impacting on the quality of the grapes, as well spread out bunches with small berries guarantee concentration and intensity.
All in all, the grapes achieved good ripeness in aromas and good sugar to acidity balance. The white wines are characterised by their finesse and concentration. The reds set themselves apart with their lovely colours, ripe and silky tannins and their harmonious mouthfeel