Production
Julien and Clément identify in advance the plots of Pinot Noir that will be chosen to make their rosé. The grapes are picked at optimum ripeness by machine to facilitate loading straight into the press. This is a 100% rosé de presse as the brothers believe that gentle pressing over 3.5 hours is the only way to extract the delicate aroma and flavour components from just under the skins of the grapes. The juice is then fermented in stainless steel and aged on the fine lees for 6 to 10 months.
Tasting notes
Serious and vinous on the nose, with some subtle red fruit. Fleshy with more redcurrant on the palate, a pinot noir backbone for structure and marked, bright acidity on the finish.
Food match
Seafood, grilled chicken, risotto, grilled goat's cheese salad