Variety:<\/strong> Pinot Noir
\nAge of the vines:<\/strong> planted in 1947
\nTerroir:<\/strong> Les Saints Jacques’ climate lies at the foot of the hillside on the edge of the Vosnes\u00a0Roman\u00e9e appellation and one of the Premiers Crus, with an eastern exposure at an altitude of 240 metres, and fairly deep limestone soil.
\nCultivation method:<\/strong> Lutte raisonn\u00e9e with tillage
\nHarvesting:<\/strong> Grapes are hand-picked into perforated crates and sorted by hand
\nFermentation:<\/strong> Partial destemming, cold maceration for ten days or so, followed by fermentation in vats for 3 to 6 weeks depending on the vintage, with frequent pumping over and punching down in the early stages of fermentation.
\nMaturation:<\/strong> Between 14 and 18 months in oak barrels (30% new barrels, 30% single-wine barrels, 30% barrels over two years old)
\nTasting notes:<\/strong> Deep aromas of ripe black fruit and a few animal notes. A structured,\u00a0complex palate with a pleasant finish and fine tannins.
\nFood match:<\/strong> Meat dishes with sauces, grilled meats, mature cheeses
\nServing temperature:<\/strong> 16 to 18\u00b0C
\nCellaring potential:<\/strong> between 5 and 15 years
\nM\u00e9dia:<\/strong> 2010-S\u00e9lectionn\u00e9 par le Guide Hachette
\nMa cave:<\/strong>
\n2010 – A boire mais peut attendre
\n2011 – A boire mais peut attendre
\n2012 – A boire mais peut attendre
\n2013 – Attendre
\n2014 – Attendre<\/p>\n