Sourced from estate parcels on marly limestone soils. Whole-cluster grapes fermented on skins 2 weeks at up to 30°C (like red wine vinification), then aged in foudres. Skin contact adds phenolic structure, golden color, and tannic grip while preserving Savagnin's tension and aromaticity at 13.5% ABV.
Tasting Notes
Rich amber hue; peach, apricot, orange zest, orange blossom, tangerine, honey. Juicy approach with chewy stone fruit mid-palate, tannic grip, persistent spice, and aromatic finish.
Serving and Cellaring
Serve at 12-14°C in Burgundy glass; decant 30 minutes. Drink 2026-2035; pairs with curry, rich sauces, raclette, cheese plates, duck, game birds.
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