Marsannay 'Clos du Roy'

You will discover a wine that combines the complexity of a chiselled attack with fresh fruit, and a finish with a more pronounced structure that takes a few years to mellow. Its nose is intense and complex, with notes of iris, violet, black fruit, and spices (Sichuan pepper, and Espelette chilli pepper). On the palate, you will find fine soft tannins. The mineral intensity bursts in the mouth, and the very persistent finish is marked by strong salinity. The vines are carefully chosen by sélection massale (visual selection of the most robust vine plants). Disbudding helps to balance the vines; trellising allows air to circulate through the foliage; the vines may be lightly trimmed after flowering. This careful vineyard management naturally ensures low yields, so that a green harvest is rarely necessary. Sorting on the vine takes place two to three weeks before the harvest. Grapes are picked by hand throughout the estate. Grapes are carefully sorted on two sorting tables, and then transferred by gravity into thermo-regulated tanks. Depending on the vintage, there will be around 50% of whole bunches.Fermentation uses native yeasts. There is little mechanical intervention during vatting, where natural infusion is preferred. Only the first pressed juices are kept during pressing. Wines are aged for 12 months in barrels (20% new barrels), and 6 months in stainless steel tanks. The amount of sulphur added is kept to a minimum. ABV 13%