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Maranges Sous le Chêne AC 2014
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  • 207. Maranges Sous le Chêne AC 2014

    Domaine Chevrot

    100% Pinot Noir (12.5% alc.)

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    This comes  from vines planted on the lower part of a south facing hillside where the  topsoil is essentially marl, although there are sands, gravels and even a touch  of granite. At three hectares this is the domaine’s most important vineyard and  the vine age varies from 15 to 50yo. Made using 15% whole bunches, it has a  beautiful colour, and the weight of darker, brooding fruits on the palate is  perfectly pitched with well integrated oak. It’s a well balanced, characterful  wine that shows how good the terroir of Maranges can be. For drinking now to 2020.

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Further details
Winemaker
Pablo and Vincent Chevrot
Location
Cheilly-les-Maranges (71). Lieux-dits: Sur le Chêne
Size of domaine
20 hectares
Grape
49 year old vines (on average)
Terroir
Limestone gravel soil mixed with granitic sand. South facing.
Viticulture
Organic viticulture certified by Ecocert®. Debudding and green harvesting. Ploughing and mowing; no weed killer used. Leaves grass to grow naturally from August until spring. Ploughing from spring until the beginning of July. Copper, sulphur and infusion of plants used against mildew and oidium. Bacillus Thuringiensis and/or spinosad (Specific bacterial toxin) are used against grape-worm; depending on observation, so not systematic. Cow manure is used as a fertiliser, depending on the needs of each soil. Compost used at the end of the Winter. Manual harvest. Sorting out the grapes in the vineyard + sorting table in the cellar. 50 hl/ha yields.
Vinification
Short maceration. Destalked 85% and keep 15% of whole bunches. Grapes are not crushed; everything is done by gravity to avoid crushing the grapes. Natural indigenous yeasts. No acidification; no chaptalization in 2015. Temperature of fermentation is between 15 and 34ºC. Alcoholic fermentation; cuvaison for 12 days. No pumping-over; light cap punching. 100% malolactic fermentation. No SO2 during vinification. During cuvaison, O2 is useful to stabilise the colour and the tannins. During ageing, O2 is useful when the wine is too reductive. Aged for 10 months in 228L oak barrels (5% new), then 2 months in stainless steel. Racking x3. No fining, filtered lightly
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