2022 Pierre-Yves Colin-Morey En Remilly, Saint-Aubin Premier Cru, France Chacra press the remaining pomace very

press the remaining pomace very gently

2016 was a superb vintage in the region

and some bakery notes and residues from its spontaneous fermentation

Long maceration of roughly 3 weeks

Vineyard: Clos de Cochon

2022 Pierre-Yves Colin-Morey En Remilly, Saint-Aubin Premier Cru, France Chacra press the remaining pomace veryThis Chardonnay comes from three parcels across the slope in En Remilly, a sunny, shallow soiled site that Colin Morey notes can be demanding in warmer years but delivers tension when picked early. The fruit is whole cluster pressed and fermented with native yeasts, aged on it's lees in larger barrelsprimarily 350Lwithout any stirring. It's raised in a significant but judicious share of new oak (around 30%) before a short settle in tank.