Harvest is done manually, with whole bunches, un-stemmed. Indigenous yeasts are used for fermentation at temperatures between 60°F-62°F. Maceration is between 8-10 days.
This very fine estate is made up of 7 acres of vines surrounding a magnificent house that was the former home of a yon silk manufacturer. Since 1975, when her husband died, Madame Jorcin has been helped by two wine growers, a father and son who work in the vines and take care of the vilification. Georges Duboeuf has been buying the estate’s wine for several decades.
This wine pairs nicely with roasted game, various meats and a variety of cheeses.
PRODUCER: Georges Duboeuf
REGION: A.O.C. Fleurie
GRAPE VARIETY: 100% Gamay
2014: 89 Pts - Vinous, Aug. 2016
1993: 90 Pts - Wine Advocate #92, April 1994