Premier Cru Vaillons
The vintage
After a relatively mild and very dry winter, the vine began to bud in the last week of March. Fortunately, at the end of March, just before the first frosts, the vintage showed a few days' delay compared to the average of the past 20 years. Despite the frost and cold, we observe a good emergence of clusters. Flowering took place at the end of May under excellent conditions, with little shatter or millerandage. The vine caught up and now shows a 10-day advance. August 31 marks the beginning of the harvest with all the teams. The sanitary condition is perfect, the skins are thick, and the grapes are pulpy with a good juice yield.
Location
Appellation of 104 hectares located on the left bank of the Serein. On the Côte des Vaillons, there are 8 different localities that can claim this appellation.
Terroir
Here, the soil is more limestone-rich than clayey, resting on a hard, compact, and highly fissured Portlandian limestone (a soil covering the Kimmeridgian). The plots cover 3.65 hectares oriented southeast, mainly in the lieux-dits of Vaillons, Châtains, Mélinots, and Roncières.
Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short-duration pneumatic pressing (1h30 to 2h00) for a delicate separation between the solid and liquid parts of the grapes. Very light static settling to retain enough fine lees for the alcoholic and malolactic fermentations to occur naturally. The musts are placed in French oak barrels (on average 6 years old) for 40 to 50% of the blend. The remainder is vinified in small stainless steel tanks.Aging lasts 13 to 14 months, including 5 to 6 months on fine lees in French oak barrels for 40 to 50% of the blend. The aging process finishes in small stainless steel tanks.
Grapes
Tasting
Pronounced nose of fruit and flowers with beautiful freshness and some mineral touches.
Generous and refined palate, with a beautiful roundness.
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