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Domaine Yvon Clerget - Volnay Villages 2016

Domaine Yvon Clerget - Volnay Villages 2016

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This Volnay Villages is fragrant, silky with notes of Rose Flowers.

Thibaud Clerget took over the family Domaine in 2015; one of the oldest Domaines in the village. The rebirth of one of Volnay’s little treasures then began with six hectares of vineyards located within the best climats* of Burgundy. This wine is made with two vineyards located in Volnay, “Les Petits Gamets” and “En Echards” totalling just 1.09 hectares. The average age of the vines is 40 years old.

This wine features a beautiful and forward bouquet of blueberry, blackberry and fine dark cherry. The palate mounts a rich attack with bountiful fruits and spice. It finishes on candied and fresh mineral notes. It can be paired with charcuterie, charcoaled meat, cow’s milk cheese and poultry. Drink now with 25 minutes of decanting or keep up to 2025 and beyond. 100% Pinot Noir.

* Climat refers to a named plot of vineyard.

"The Volnay village offers a lot with a dense, wide palate framed with plenty of spice and minerality. This is rather impressive for the level."

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for two months in a stainless steel tank. No new oak is used.

What we say

"The Volnay village offers a lot with a dense, wide palate framed with plenty of spice and minerality. This is rather impressive for the level."

Technical notes

At Domaine Yvon Clerget the grapes are hand harvested, sorted in the vineyard and then completely destemmed. The cold maceration takes place for five to seven days and the whole process lasts for 15 to 20 days in a stainless steel tank. During the maceration, pump-overs are used and the cap is pushed down once per day. The wine undergoes its malolactic fermentation in 228 litre French oak barrels and is then matured for twelve months. Before bottling, the wine matures for two months in a stainless steel tank. No new oak is used.