# Clos de Vougeot Grand Cru 2010,

When Martine saw a barrow load of bottles wheeled into the kitchen, she stood still. She touched the bottles and lifted one up. What is there in this bottle, Babette? she asked in a low voice. Not wine? Wine, Madame! Babette answered No, Madame. It is a Clos de Vougeot 1846! Karen Blixen, in Babette s Feast, has captured the essence of Clos de Vougeot. It is not just a wine, but an emotion, a presence, an event...

Harvest

Harvest date: September 28th and 29th, 2010 (Flower Day). Healthy crop. Selection: hand-sorted in the vineyard and on arrival in the winery: 8%. Yield: 16 hl / ha

Vinification

Harvest 70% de-stemmed, not crushed and vatted by gravitaty. No yeast addition. Gravity vated. Maceration: pre-fermentation, cold (12-15°C) for 5 days. Length of maceration: 20 days. Cap-punched once a day until mid-fermentation and a light pumping-over until the end of the vatting time. Pressing with the vertical press.

Ageing

Length: 17 months Type: in barrels. Percentage of new barrels: 50 % Toasting: long and slow. Source of wood: Allier, Tronçais and Citeaux. A few new barrels racked. Light and soft filtration. No fining.

Bottling

By gravity. February 14th and 15th, 2012 (Flower Day) Limited to 3692 bottles, 400 magnums, 6 jeroboams and 3 rehoboams.

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