Surface of production: 3.05 ha (7.54 acres)
Exposition: South, South – East
Soil: Sandy-clay with veins of chalk
Average age of vines : 20 years
Grape variety : Chardonnay
Pruning: Guyot pruning
Harvest: Hand harvested
Yield: 55Hl/ha (2.9 tons/acre)
Serving temperature: 9°-12° C (48°-54°F)
Aging potential: 5 years or more
Winemaking:
The hand picked grapes were whole-cluster pressed in a gentle pneumatic press and gravity fed to the tank to be cold settled. Separated from the heavy lees by racking, the must ferments at a low temperature in tank to preserve the fruity aromas. The wine remained on its fine lees, finished malo-lactic conversion and has been aged for 5 months before it was estate bottled.
Tasting Notes:
This Beaujolais Blanc is a wine for those in search of immediate pleasure. Fragrant white flowers, full of juicy white fruits, laced with a mineral edge, and balanced by a gossamer acid finish that bewitches and beguiles one’s reason. An untamed dance of seven veils whirls across the palate revealingly and ends with slaked desire.
Food pairing:
Salmon, risotto, lobster, Roquefort, soft mild cheese, Caesar salad, Caribbean cuisine, chicken or pork in cream sauce, stuffed clams, oysters.
