“Baked blue fruits” — dark cherry, blackberry, blueberry fruit notes, with earthy undertones; very Pommard-esque in aromatic profile. Super silky and bright in the mouth, pure and bright, crunchy acid/mineral finish; true Burgundian power with weightlessness.
Producer Note: Hand picked and sorted for over eight hours to ensure only the best fruit made it to the fermenter. 50% of the grapes were destemmed with the remaining 50% placed on top as whole cluster in a wooden vat under cover of CO2 with no SO2 on the fruit. The grapes were chilled to 12oC using dry ice, which as well as cooling the grapes, saturates the juice with CO2, thus helping protect against oxidation of fruit flavours. A natural ferment commenced after six days with three short aerating pump-overs during the fermentation and four light pigèages to release the last sugars from the grapes as the wine approached dryness. Pressed in our vertical press the 14th day after picking, the wine spent two weeks in tank before spending 11 months in a new 300L barrel from Tonnellerie Dargaud & Jaëgle and a mix of one to five-year-old barrels. Racked under air pressure and settled for two weeks in tank before being bottled under a DIAM 10 closure without fining or filtration.
From two contiguous parcels, one a 44 year old selection massale planting, the other a 26 year- old selection clonale, at the southern end of the Beaune Premier Cru slope below the famous vineyard of “Clos des Mouches” and next to Pommard’s grand climat “Les Epenots”.
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