Saint-Aubin
1er Cru En Remilly
The season begins with a mild and dry winter, leading to an early start to the growing cycle. A significant episode of frost occurred on the Chardonnay on April 5 then on the Pinot Noir on April 14, causing a harvest loss (30% to 50%). A cooling at the beginning of June leads to capricious flowering. This causes runoff and further reduces yields while concentrating the aromas. The hot summer induces water stress in certain places which delays the maturity of the grapes. Because the berries are small and few number, the sugar level in the grapes is naturally high but the lack of water helped maintain good acidity.
Vineyard
This terroir protects the Montrachet vineyard from the frost. This historical terroir of Saint Aubin, ravaged by phylloxera was replanted during the seventies. Limestone soil. During the night, grapes are still warmed by the stones heated by the sun. Mineral character, like flint in a dynamic style.
Wine-Growing method : Sustainable
Harvest: 100 % manual
Sol : Calcareous Clay
Vinification
100% Chardonnay
At their arrival in our cellar, the grapes are immediately and carefully pressed with a pneumatic press .
100 % crushed grapes
12 months (whose 4 months in stainless steel tank)
100 % oak barrels (whose 20% of new oak)
14,5% vol.
Tasting
Tasting note
Notes of almond, cinnamon, spices, a fine and charming wine which evolves on fatness and richness with ageing.
Food pairings
Ideal with oysters or a scallop carpaccio ,trout cooked with almonds.
temperature
10-12°C
