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£40.50 per bottle
Mix any 6 - 10% off
Jacques (brother of Vincent Girardin) handed over the running of the 17ha family Domaine to his son Justin in 2012. While not officially certified, Justin
nevertheless employs many organic techniques, as he is passionate about producing wines that express their terroir. The results are superbly perfumed and multi-layered. The aim is for each parcel of land to produce a different wine with its own identity; the winemaker thus becomes the guardian of diversity. Justin is careful to ensure the well-being of his vines and only intervenes when necessary to maintain the vineyard in the logic of a healthy agriculture that is always more respectful of the environment. They follow the moon calendar in the respect for their ancestors using methods everyone call "biodynamics" today. Only some operation like the ploughing or the watering of young plants are mechanised, the rest is strictly manual.
Grapes are destemmed, put into vat at 12°c for 5 days for a cold pre-fermentation to extract the primary aromas. Indigenous yeasts, and a smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. French oak barrels (Allier and Vosges) 15% of new oak. Wine remained for 12 months in barrels.
Tasting Note: A delicate red wine which is marked by dominant red fruit notes of raspberry and blackcurrant.
Food match: Poultry, pork as well as game. Avoid rich sauces which will mask the delicate flavours.
