Location : This parcel is situated right at the top of the hill-side above Pommard, hence its
name “vignots”, that is to say “Vigne en haut”, which means “vineyard above” Place name : “Les Vignots” Surface area : 0.55 hectare Altitude : 330 meters on gentle slope Aspect : South Geology : firm limestony soil with marls Age of vine : 20 years Grape variety : Pinot Noir
Vines are pruning in guyot, desuckering, then training with the traditionnal burgundian technique. Fertilisation is sustainable.
Soils are very sploping, so grass is weeded and not scrapped to avoid erosion.
Manual sorting of the harvest Yield: 48 hl/hectare
Vinification and Maturing
Grapes are entirely destemmed, then vinified in concrete tanks with punching of the cap and pumping over ajusted to daily tasting. The maceration on skins lasts 3 to 5 days under 15°C, followed by a fermentation at a maximum temperature of 33/34°C. The period of vinification depends on vintages. It is during between 15 days to 3 weeks
Then, wines are put into oak barrel during 12 months, with a maximum of 5 to 10% of new oak. Release date for the vintage 2006 : February 4th-8th, 2008 Annual production : 3 500 bottles Cases of 12 bottles : 300 Alcohol degree : 13% vol
Its brillant robe is dark, ruby red, even deep garnet red. Its powerful nose allows us to discover finesse of aromas, enveloped by blackcurrent, and red fruits. In mouth, this intensity and richness of flavours support its tannic strenght. Cellaring: best aged for a minimum of 6 to 12 years according to the vintage.
Matching wine with food
Grilled rib of beef with a pepper sauce, thick cut beefsteack, lamb, or stewed poultry, Pork cheeck stew with pepper sauce, Venison Grand Veneur, Large mushrooms stuffed with mince ham, Mountain charcuterie and Corsica Coppa on sesame toast.
Cheeses with well-developped flavours : Soumaintrain, Citeaux, Amour-de-nuits, Epoisse,
Livarot but also Comté…
Serving temperature : after a decanting of 2 hours serve it at a temperature of 17C°/ 62.2 °F