Hand harvest, selection during harvest, pneumatic press for gentle extraction on whole clusters, indigenous yeasts, no sulphur, must settling for 12 hours, ferment in the tank first then transfer to 228L used barrels with malo. Infrequent topping up without sulfur, on lees in old barrels, 18-24 months at least. Lemon curd, yellow apricot, ripe pear, round leesy texture, dried white blossom, white cherry, mushroom, medium acidity, pronounced intensity and length. 13% abv.
Hand harvest, selection during harvest, pneumatic press for gentle extraction on whole clusters, indigenous yeasts, no sulphur, must settling for 12 hours, ferment in the tank first then transfer to 228L used barrels with malo. Infrequent topping up without sulfur, on lees in old barrels, 18-24 months at least. Lemon curd, yellow apricot, ripe pear, round leesy texture, dried white blossom, white cherry, mushroom, medium acidity, pronounced intensity and length. 13% abv.
Feb 26th, 2020
Blind. I was leaning more towards savagnin because it had stronger acid than I though these Chards have. Scrumptious fruit/citrus/pear, slight va, a bit of yeasty funk, and still fresh.
Blind. I was leaning more towards savagnin because it had stronger acid than I though these Chards have. Scrumptious fruit/citrus/pear, slight va, a bit of yeasty funk, and still fresh.
Feb 3rd, 2016
Vintage 2011. Lightly nutty, mineral, and a lively acidity. Even after 24 months in barrel, this wine is still a baby! This single vineyard Chard is named after the tower (Curon) that was constructed above the vineyard over 200 years ago and was used as a 'garde-fruits', where winemakers would take turns guarding their vineyards. #biodynamic
Vintage 2011. Lightly nutty, mineral, and a lively acidity. Even after 24 months in barrel, this wine is still a baby! This single vineyard Chard is named after the tower (Curon) that was constructed above the vineyard over 200 years ago and was used as a 'garde-fruits', where winemakers would take turns guarding their vineyards. #biodynamic
Apr 29th, 2015
Burgundy-style Chardonnay (ouillé) from biodynamically-farmed vineyards around the Courvées sous curon lieu dit in Arbois. On limestone gravel rich clay soils. Aged in barrels for 24 months. Slightly cloudy. Fresh and mineral with apple and crushed stone notes on the nose. Briny, some funky notes. Green apple, some citrus (bitter orange) and minerals (chalk) on the palate. Very tasty, incredibly salty finish
Burgundy-style Chardonnay (ouillé) from biodynamically-farmed vineyards around the Courvées sous curon lieu dit in Arbois. On limestone gravel rich clay soils. Aged in barrels for 24 months. Slightly cloudy. Fresh and mineral with apple and crushed stone notes on the nose. Briny, some funky notes. Green apple, some citrus (bitter orange) and minerals (chalk) on the palate. Very tasty, incredibly salty finish
Apr 2nd, 2022
Arbois, Jura, France
