Wine Article
2009 La Pousse d'Or Volnay 1er Cru Les Caillerets
Last edited on 2/28/2012 by Grinder
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En Caillerets premier cru
Appellation: Premier Cru
Area under vine: 2.24 hectares
Site: There is a stone wall along the upper part of the vineyard.
Sun exposure: East
Soil: Subsoil of Argovian limestone marl with Bathonian clay-limestone scree in places. The terroir is perfect for winegrowing for many reasons, such as the slope (good for drainage), gravel content (ensures permeability), and minerals found in the clay.
Grape varieties: 100% Pinot Noir.
When planted: 73% in 1976 and 27 % in 1989
Vineyard: No pesticides are sprayed on the vines and only organic fertilizers are used. The land is ploughed to aerate and enrich the soil, and weedkillers are avoided.
Winemaking: The grapes are handpicked, put into small crates, then sorted in the cellar and completely destemmed. They are then cold-macerated for 7 days and fermented under temperature-controlled conditions. The cap is punched twice a day, and the wine stays on the skins for a total of 21 days.
Ageing: The wine is aged on the lees in oak barrels (30% new) for 15 months. Malolactic fermentation tends to take place fairly late, and the wine is clarified naturally without fining or filtration. Gravity flow is used for racking and bottling.
Tasting notes: Pronounced bouquet with hints of vanilla. Complex, intense flavours on the palate. Well-balanced, subtle, full-bodied wine.
Appellation: Premier Cru
Area under vine: 2.24 hectares
Site: There is a stone wall along the upper part of the vineyard.
Sun exposure: East
Soil: Subsoil of Argovian limestone marl with Bathonian clay-limestone scree in places. The terroir is perfect for winegrowing for many reasons, such as the slope (good for drainage), gravel content (ensures permeability), and minerals found in the clay.
Grape varieties: 100% Pinot Noir.
When planted: 73% in 1976 and 27 % in 1989
Vineyard: No pesticides are sprayed on the vines and only organic fertilizers are used. The land is ploughed to aerate and enrich the soil, and weedkillers are avoided.
Winemaking: The grapes are handpicked, put into small crates, then sorted in the cellar and completely destemmed. They are then cold-macerated for 7 days and fermented under temperature-controlled conditions. The cap is punched twice a day, and the wine stays on the skins for a total of 21 days.
Ageing: The wine is aged on the lees in oak barrels (30% new) for 15 months. Malolactic fermentation tends to take place fairly late, and the wine is clarified naturally without fining or filtration. Gravity flow is used for racking and bottling.
Tasting notes: Pronounced bouquet with hints of vanilla. Complex, intense flavours on the palate. Well-balanced, subtle, full-bodied wine.