The Story
Located between Grand Cru Valmur and Grand Cru Preuses, Vaudésir produces homogeneous wines that can be perceived austere but also fine and floral when young, and will develop a nice, robust and round structure when aging.
This Grand cru will match with a saffron nage lobster with spring vegetables
Vinification Methods: Grand Cru Vaudésir parcel is handpicked, like all our Premiers Crus and Grands Crus. We generally start picking in the Grands Crus parcels first because the grapes ripen earlier thanks to their ideal exposure.
We vinified Grand Cru Vaudésir in stainless steel tanks for both alcoholic fermentation, activated with natural yeast during 15-18 days at low temperature (18°C) and malolactic fermentation, thanks to natural bacteria at 20°C for a few months.
Aging Methods: From vintage 2013, Louis Moreau has decided to vinify and age our Grand Cru Vaudésir in stainles steel tank, on fine lies with minimum intervention, to let it express all its power and natural fullness. Then the cuvee will go through a light filtration and bottling.Generally, the bottling takes place 18-20 months after harvest.
Vintage 2008
An indifferent spring caused uneven flowering and mildew risk. At the end of June the weather changed for the better, continuing into July. Apart from local hail in the Côte de Beaune at the end of July, the summer began well. August arrived fairly cold and variable, but fortunately the last week of the month brought fine, warm weather. The lead-up to harvest saw sunny skies, apart from two days of rain in mid-September. A challenging vintage.
From day one the red wines have had a rich, pure fruit character with fine, silky tannins. The whites offer a good balance between ripe fruit and vibrant acidity. A vintage not to be overlooked because the wines deliver potential and pleasure.
