- Uses Solera ageing in his reserve wines for extra depth
- Pair with some steak tartare
Fragrant, blackberry-black plum notes with some fresh red fruit and crunch to lift the small level of tannin in the wine.
We are looking at a one hundred percent pinot noir from the premier cru village of Mareuil-sur-Aÿ. Fabrice macerates the juice on the skins for up to 12 hours before it is pressed and fermented in enamel and neutral barrique.
Eighty percent of the wine continues to age for eight months, while twenty per cent is racked to neutral barrique where it ages for eighteen months.
At eight months of ageing, the current year’s wine is blended with the eighteen month aged wine from the previous year to complete the assemblage. Doing so allows Fabrice to balance the tannins which naturally come from saignée rosé with the mellowness which comes from time in neutral barrel.
Base wine is 2016 (80%) with some from 2015 (20%) | Biodynamic practice | 50% enamel, 50% neutral barrique | 8 g/l dosage.