The wine is made from a blend of grapes from From 2 parcels; one at the top of Fleurie near La Madone, plus a second parcel just over the road which was actually in better shape as it wasn’t hailed.’ They are 60-80 year-old vines from a young producer only making their second vintage. The second parcel saw no destemming, though the Madone grapes needed a bit more triage so was mainly destemmed. She did one pump-over and then left it alone – the fermentation started in about 4 days. It was left on its skins for 18 days before pressing into used 500 litre barrels for elevage – about 7 months worth before a few weeks in tank, then bottled unfined, unfiltered and with minimal sulphur addition.
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