|Other Features||Indigenous yeasts|
From 55 year old vines. The vineyard is located in the village of Saint Romain, above Meursault, at an altitude of 350-400 meters, the highest appellation of the Côte d’Or. The soil is pure limestone and the slope is very steep. Guyot pruning with different seasonal processes in the vineyard (pruning, trellising on wires/tying-in, thinning fruit-bunches).
The grapes are harvested by hand and sorted out twice (when picking the grapes and on the sorting table). They are then lightly pressed in a pneumatic press at a low pressure to get a slow extraction. After a gentle racking of the must, the wine is put in 500 liters French oak casks (15% of new oak) for both alcoholic and malolactic fermentations with wild yeasts. It is aged for 12 months, with occasional stirring of the lees. A month before the bottling, the wine from the different barrels is transferred to a stainless steel tank to make the blend. It is fined and lightly filtered before bottling, which is done according to the lunar calendar, on a “fruit” day.
Henri Clerc’s St Romain is very ripe and full flavored. Expressive bouquet and notes of pear, honey and citrus nuanced by hints of spice and harmoniously integrated oak.
About the Producer
Originally located on the main square in Puligny-Montrachet, the Clerc estate dates back to the 16th century. Upon his retirement in 2002, Bernard Clerc placed Vincent Girardin in charge of his vineyards and winemaking. He was eventually replaced by the talented Eric Germain. The domaine's 11 hectares of vineyards are centered around Puligny-Montrachet and include three Grands Crus.
Farming practices: The vineyards are farmed biodynamically. The vines are trained high to enhance photosynthesis.
Eric Germain, winemaker