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Tasting notes
Beautiful deep crimson colour... A very big area of land located on Lusitanian to Portlandian period cretaceous rock at the top of the Moussiere where a pocket of Buzancais limestone gives it compact fine grained features.
Mulberries, morello cherries and pink peppercorns melt into long lasting silky tannins.
Matching wine and food
Chicken liver terrine with onion preserve, prime Charolais steak with bone marrow, red fleshed peach in cracked aniseed syrup.
Serving temperature
14° to 16°C as an aperitif or on its own, and 14° to 18°C with meals.
Harvesting
En Grands Champs has been produced for 62 years on a parcel of land.
Average yield: 24 hl / Ha
It is picked in small 25 kg boxes. Thanks to a vibrating table followed by a sorting table all grapes have been sorted, stemmed and transported into the wine vats by conveyor belt. It is fermented in 45 hl truncated wooden vats.
Area: 1 ha
Grape variety: Pinot Noir
Vineyard facing: directly South
Geology
Topsoil: Buzancais limestone.
Subsoil: Lower Lusitanian to Portlandian period cretaceous.
Planting density
9,000 vinestocks / ha
Viticulture
The vines are pruned by the simple Guyot method.
The vineyard is trained in organic and biodynamic vine growing.
Wine-making
Cold maceration is carried out for 8 to 12 days then fermentation starts.
During this time the cap of skins is punched and a little must is added (about once a day). Fermentation temperature does not exceed 28°C to retain all the Pinot Noir aromas.
Fermentation lasts on average 4 weeks.
It is taken from the vat by conveyor and then delicately pressed.
Press wine is blended with free run wine or made into wine separately. All the wine is pumped straight into casks for malolactic fermentation after settling.
It is aged in new casks for 14 months on average.
About 3,000 bottles of En Grands Champs are produced and it is bottled by us on the estate.
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[] [] [] [] [] [] [En Grands Champs - Sancerre red]
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