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Mondeuse AC 2014, Quintessence
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  • 44. Mondeuse AC 2014, Quintessence

    Domaine des Orchis

    100% Mondeuse (11% alc.)

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    Yields here are just 25hh from two hectares of vines planted in glacial debris in 1992. Destalked 90% to avoid astringency, it is aged in older barrels before being bottled unfined and unfiltered. Very floral on the nose (like Côte-Rôtie) it has clearly defined spicy black fruits, is very supple on the palate and the tannins are well judged. For drinking now to 2021.

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Further details
Winemaker
Philippe Héritier
Location
Villages of Desingy (lieu-dit : Les Sales) and Frangy (lieu-dit : Les Rutets)
Size of domaine
2 ha in total.
Grape
10-year-old Mondeuse Noire. Massale selection from Michel GRISARD and Charles TROSSET on Riparia-Gloire and 3309 rootstocks and clonal selection (clone 921 and 864). 7.000 vines per hectare, trained Cordon de Royat.
Terroir
Glacial moraine with mass of fallen rocks from Kimmeridgian era (clay and limestone). 350 to 400m above sea-level. South aspect, 30% slope. Depth of the soil is 3 to 8m.
Viticulture
In conversion to organic viticulture since 2011. Debudding and vendanges en vert. Leaves grass to grow naturally; management by mowing, superficial scrapping, grape hoeing and hoeing under the row. Superficial ploughing every other row during Autumn and scrapping until 14th July. Copper and sulphur are used against oidium and mildiou. No treatments against pest and insects. Organic compost is used only during Autumn. Biodynamic preparations 500P et 501 are used. Hand harvested with sorting of the grapes in the vineyard. No table de trie is used. 25 hl/ha yield on average.
Vinification
No cold maceration as it doesn’t work well with this grape variety. 90% destalked (depending on the ripeness of the stalks). Grapes are not crushed. Temperature controlled stainless steel vats for the alcoholic fermentation. Only natural yeasts are used. Light chaptalisation depending on vintages. Alcoholic fermentation lasts 6 days, at 25°C (max. 29°C). 2 pumping over / cap punching per day during fermentation and 1 pumping over / cap punching every other day during cuvaison. Cuvaison lasts 4 weeks after fermentation. Pressed using pneumatic press. Press wine is aged separately and then blended to free run juice. The wine is aged in old 228L barrels. 1 racking before transferring into barrels. 9 to 12 months élevage in total. No batonnage, no fining and light filtration by plates. Only 1 bottling per vintage done in April. Uses their own bottling line.
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