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Irancy AC 2014
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  • 190. Irancy AC 2014

    Thierry Richoux

    100% Pinot Noir (13% alc.)

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    Young to 60 year old vines here, planted on high quality 41B rootstock. Hand harvested and destalked 100% it was given a two year elevage, the first year in cement cuve and the second in a mix of two to 12 year old foudres and barrels. It offers a delicious, frank red cherry fruit with notable almond and saline notes, and is well balanced and light on its feet with fine tannins. For drinking now to 2020.

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Further details
Winemaker
Corine, Thierry Richoux and their children Gabin and Félix (since october 2012)
Location
Several lieux-dits on Irancy AC
Size of domaine
8ha
Grape
Pinot Noir planted at 8,000 vines per hectare. 25 to 30 year old vines. Massal selection from local origin on 41B rootstock. Clonal selection (114, 115, 667, 777). Trained to Guyot simple.
Terroir
Clay and limestone. Between 170m and 250m above sea level. Mainly South and South/East exposition. 25% gradient. Soil is 30 to 40cm deep.
Viticulture
Debudding. No green harvest. The soil is ploughed 3 to 5 times a year, from March until mid-July. Leaves grass to grow naturally in Autumn and Winter. Copper used against mildew and sulphur against oidium (contact product only). No treatment against pest and insects. Organic manure used in March. Manual selection during harvest. Uses a sorting table too. Yield of 45 h/h.
Vinification
Cold maceration for 3 to 5 days at 12°C. 100% destalked. The grapes are not crushed. Fermentation in stainless steel at 28°C (maximum 33°C) for 6 to 8 days, using a homemade yeast starter. 1 pumping over per day and 1 cap punching every other day during fermentation. 4 to 5 days cuvaison. 12 remontages (pumping-over) and 10 pigeages (cap punching) during the cuvaison. Tanks are thermoregulated. Chaptalises by 0.5% or1% if needed (according to vintages). 43hl Pneumatic press. The press wine is used. Full malolactic fermentation. 24 months elevage: in stainless steel vats for one year, then juice is transferred in a mix of 2 to 8 year old 228L barrels, 10 to 15 year old 50hl and 80hl foudres and 2 year old demi-muids for another year. 3 rackings in total (one after malo, one when transferring into oak and one prior to bottling). No batonnage. Filtration 3 weeks prior to bottling. One domaine bottling in August or September. Between 60 and 80.000 bottles per year.
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