Varieties
The Pinot Noir owes its name to small, compact grape clusters, reminiscent of a pine cone. This very old grape variety is the father (among others) of the Chardonnay, the Aligoté and the Gamay, and is grown mainly in Burgundy and Champagne. The low tannic Pinot Noir is renowned for producing high quality red wines which combine finesse, power, intensity and aromatic complexity. Pinot Noir wines deliver a variety of cherry notes, (red, black, Morello cherry and also Kirsch) which evolve as they age into new aromas such as leather.
Soils
Plots with the best balance between soil, plant and microclimate are selected: North-facing hills for this wine. Control of yields via optimal management of nutrition and de-budding. The Versant Pinot Noir vines are situated on sunny south-facing hills near Maraussan (Languedoc-Roussillon. The soil, made up of chalky ‘terres blanches’, is ideal for Pinot Noir.
Winemaking
Work in reducing atmosphere preserves the sparkle of the aromas. Pre-fermentation, cold maceration for 5-6 days to extract intense fruit. Alcoholic fermentation in stainless steel, temperature controlled vats. Maceration for 2 weeks with 2 short pumpings per day for more gentle extraction. Malolactic fermentation.
Ageing
6 months in stainless steel.
Tasting notes
Delicate colour with garnet tones. On the nose, aromas of cherry, wild strawberries and fresh blackcurrant. Elegant and smooth palate with fruity, smoky and minty hints.
Serve at 15-16°C. Cellaring potential : 4 years.
