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Producer: Domaine Nicolas RossignolGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 12 yearsWine Style: Silky elegant balanced redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
A silky, opulent Volnay with a smooth texture and beautiful balance. Layered and intense with an elegant, lingering finish.
Nicolas Rossignol is the fifth generation of winegrowers in Volnay. Having completed oenology studies in Beaune, he worked in Volnay, Châteauneuf du Pape, South Africa and Bordeaux, before returning to the family estate, Rossignol Jeanniard. In 1997, he purchased three hectares spread over Volnay, Pommard, Beaune, Aloxe- Corton and Pernand-Vergelesses. Fast forward to 2016, and the total vineyard has increased to 17 hectares. Nicolas makes wine from his own estate, as well as from his fathers' vineyard, which he now runs, bottling everything under the name Nicolas Rossignol. Nicolas seeks perfection in his vineyard and his wines. His style is one of complexity, concentration and breeding, classic Burgundy.
A mild winter and mild spring were followed by a warm summer, resulting in early flowering. Exceptionally hot July temperatures slowed ripening down, but rains and a cooler August eased drought pressures and allowed ripening to continue. A fine September resulted in excellent quality fruit. 2015 is an outstanding vintage.
The vineyard in Volnay is situated at the foothill of the slope, just underneath the 1er Crus of Clos des Angles and Chevret. The soil is deep chalk and clay. The grapes for this cuvée are blended from the plots of Les Buttes, Les Grands Champs, Les Famines and Les Lurets; where the vine age varies from 10 to 60 years old. The vineyard is managed using sustainable viticulture methods and inspiration is taken from biodynamics, particularly the lunar influence for both vine cultivation and vinification. Chemical herbicides are not used in the vineyard, instead soil maintenance is ensured through light ploughing. Manual harvest and sorting.
A proportion of the grapes were de-stemmed without bursting the skin; the others were vinified as whole bunches. A natural fermentation lasted for six to eight days, started by natural yeasts present in the grape must. The wine underwent regular ‘pigeage’ or punch-downs of the cap, which helped to extract the desired levels of flavour and aromas. 'Remontage' or pumping over took place to oxygenate the wine and refine its structure. The wine was transferred to cask via gravity. Maturation took place on its fine lees for between 10 to 20 months. Malolactic fermentation was delayed, occurring some six months later during the following spring, resulting in a greater aromatic complexity and structure. Bottled without fining or filtration.
A fruit forward and charming Volnay, with a silky palate, smooth texture and beautiful balance. Ripe and fine tannins lead to an elegant and lingering finish.
Traditional Boeuf Bourguignon or roast turkey with all the trimmings.
Pinot Noir 100%
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