Back

Volnay Clos des Santenots Premier Cru

Jacques Prieur Volnay Clos des Santenots Premier Cru Bouteille
  • Free Text

    2015 Exceptional sunshine!

    The year 2015 profited from completely exceptional climatic conditions with surplus sunning, very weak pluviometry and very high temperatures in June and July.
    The strong luminosity and heat marked this year with accelerated vegetative cycle and certain stages such as flowering at the beginning of June and ripening at the beginning of August were fulgurating.
    Harvests at Domaine Jacques Prieur started on 3rd September for Chardonnays and on 7th September for the Pinot Noirs.
    2015 can be illustrated as an extremely early vintage and it stands next to 2003, 2007 and 2011.
    The first tastings show generous white wines and refined red wines.

  • Grape Variety & Plot size

    Grape variety : 100% Pinot Noir on a 1.19 hectare plot

  • Terroir

    Located in the heart of Les Santenots du Milieu, with brown soil rich in magnesium on a layer of hard, rounded limestone.
    Steep slope with perfect natural drainage. Situated in the middle of the slope facing due east.

  • Vinification & Ageing

    The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 20 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation.
    100% malolactic fermentation
    The wine was aged entirely in new oak barrels.
    Duration of barrel ageing : 18 months

  • Tasting Notes

    Tasted in June 2017
    COLOUR : Dark ruby red with intense purple reflections.
    NOSE : Delicate with fine spicy and toasty aromas, evolving after a few moments into flower notes.
    PALATE : Elegant and subtle with tasty notes of fresh berries and sweet spices. Very long finish featuring exceptionally smooth tannins.

Close
Recommend this Wine

Your pdf has been send with success.

Objet Volnay Clos des Santenots Premier Cru
This site uses cookies. By continuing to use this site you agree to the use of cookies. Read more
x