Jacques Prieur Clos Vougeot Grand Cru

The grapes were handpicked into small crates, then sorted and totally destemmed. The wine stayed on the skins for 22 days in temperature-controlled open oak vats. Pigeage (punching down the cap) was done twice a day during alcoholic fermentation. 100% malolactic fermentation. The wine was aged entirely in oak barrels. Duration of barrel ageing : 22 months.

COLOUR : Deep and luminous ruby red. NOSE : Both very precise and complex, with notes of tobacco, licorice, roasting, which open out on notes of ripe and fresh small black fruits (blackberry, blueberry, blackcurrant). PALATE : Superbly balanced, with a ripe and fresh fruitiness and a refreshing tangy touch. Great refinement on the finish with fine and spicy tannins. Very nice sapidity.