Surface of production: 1 ha
Exposition: West
Soil: Limestone clay
Average age of vines: 53 years
Grape variety: Chardonnay
Pruning: Guyot with the cane trained in an arc
Harvest: Hand harvested
Yield: 55 Hl/ha (2.9 tons/acre)
Aging potential : 5 to 10 years
Serving temperature : 9-12°C (48° – 54°F)
Winemaking:
The clusters are harvested by hand and pressed whole-cluster. The cold settling is followed by racking. The must then ferments at a low temperature in tank to preserve the fruit and its elegant, stony quality. The wine remained on its fine lees, finished a natural malo-lactic conversion and was aged for 9 months before it was estate bottled.
Tasting notes:
Pouilly-Fuissé, Je t’aime! Pale lemon ricochet. Stone citrus interplay. Purely graceful bouquet. Sip, trip, bloom. Silky atin crochet. Long length lime crisp sachet. Forms suavely swank soirée. The glass might break but the wine sings still!
Food pairing:
Delicious as an aperitif, green vegetables, cheese frittata, pasta primavera, clam chowder, crab cakes, salmon smoked or grilled, skate, halibut, stir-fried chicken, turkey Sheppard’s pie, duck with exotic fruit sauce, veal with herbs, smoked pork chops with mustard. Soft, mild cheeses.
