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Producer: Domaine JoblotGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 8 yearsWine Style: Silky mid weight savoury redAlcohol by Volume: 13.5%Closure: Natural CorkCountry: France
A complex Burgundy showing expressive aromas of violets with chunky plum fruit on the palate and a long finish, full of finesse.
One of the greatest producers in Southern Burgundy, the Joblot family has been producing fine wines for over four generations. They own 14 hectares of vineyard in four red and two white Premier Cru areas in Givry and lay great emphasis on vineyard management with small yields. Their total production is 6,000 cases per annum. The wines are vinified with a high proportion of new barriques resulting in powerful but elegant wines of top class quality. These sought after wines have limited availability.
2017 saw some spring frost; however the temperatures increased throughout the latter part of spring and early summer. The summer experienced warm, dry conditions interspersed with hot spells, which allowed ripening to develop at a good pace. The vines reached good levels of maturity and produced ripe, healthy fruit.
L’Empreinte means ‘Footprint’ in French and this cuvée is the result of the best parcels of Domaine Joblot’s four 1er Cru vineyards: Clos Maroles, Clos Du Cellier Aux Moines , Bois Chevaux and clos de la Servoisine, in the Burgundian appellation of Givry. The soils are all limestone, except in clos du Cellier Aux Moines where brown clay components can be found. The soils are lightly harrowed rather than ploughed to avoid soil erosion. The vines are pruned to the single cane Guyot method and are planted at a density of 8,000 per hectare; they are low yielding, producing small, concentrated flavoursome berries. The vineyards are cultivated according to a philosophy of minimum intervention, in order to retain the essence of the terroir.
Juliette Joblot aims for an early harvest in order to retain the freshness and acidity in the grapes; each vintage it takes place before the autumn equinox. The grapes were harvested in three tonne bins, pressed in a horizontal press and racked. Fermentation took place at controlled temperatures with an automatic and gentle pigeage twice daily. A very slow, cool extraction lasted for two weeks before the wine was transferred to Allier oak barrels (50% new) for 12 months, where slow malolactic fermentation took place. Following a minimal intervention approach, the wine did not undergo further racking, minimal sulphur was added during vinification and the blend was lightly fined prior to bottling.
A very expressive nose with pure, ripe red and black fruit aromas which lead to a silky, smooth palate with velvety tannins, great length and aromatic persistence.
Serve with pork, poultry, fresh cheese or chocolate dessert.
Pinot Noir 100%
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