Wine Article
2011 Maison Ilan Volnay 1er Cru Les Robardelles
Last edited on 1/27/2012 by Chuck Miller
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From Ray Walker:
2011 Volnay 1er Cru “Les Robardelles” (12.2% alc)
Estimated Production: 3.25 barrels
Today “Les Robardelles” is almost an unknown in the framework of renowned Volnay Premiers Crus. There are records since 1481 of vines being planted in this location, under this name. As far back as 1855 it was compared favorably to some of its highly regarded neighbors. To the immediate South (15-20 feet to be exact), you will find “Les Santenots”, adjacent and to the West lays the vineyard “En Caillerets”, both of which are amongst the most celebrated vineyards in Volnay. This vineyard is on a relatively modest slope, with a strong proportion of dense clay with golf ball-sized pieces of exposed limestone. The vines here have a minimum age of 40 years. We began harvesting “Les Robardelles” on August 30th. This was some of the cleanest fruit that we encountered, with nearly everything that made its way into our fruit cases in the vineyards being impressive enough to be placed into tank. The wine rested 10 days after primary fermentation was completed.
2011 Volnay 1er Cru “Les Robardelles” (12.2% alc)
Estimated Production: 3.25 barrels
Today “Les Robardelles” is almost an unknown in the framework of renowned Volnay Premiers Crus. There are records since 1481 of vines being planted in this location, under this name. As far back as 1855 it was compared favorably to some of its highly regarded neighbors. To the immediate South (15-20 feet to be exact), you will find “Les Santenots”, adjacent and to the West lays the vineyard “En Caillerets”, both of which are amongst the most celebrated vineyards in Volnay. This vineyard is on a relatively modest slope, with a strong proportion of dense clay with golf ball-sized pieces of exposed limestone. The vines here have a minimum age of 40 years. We began harvesting “Les Robardelles” on August 30th. This was some of the cleanest fruit that we encountered, with nearly everything that made its way into our fruit cases in the vineyards being impressive enough to be placed into tank. The wine rested 10 days after primary fermentation was completed.