100% Gamay. The grapes are manually harvested to keep each berry whole. The carbonic maceration lasts 7 to 8 days. When the fermentation on skins is finished, the free run juice and the press juice are blended and malolactic fermentation begins. Winemaker ~ Georges Duboeuf.
Very appealing nose. First red of the tasting and so perhaps has an advantage. Very ripely cherry-scented. The nose promises ripe fruit and then the wine is bone dry. There's some fruit on the finish, but this is very French.
New vintage, available end October, 487 stores, synthetic cork 12.5%
14/10/2009

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