Chardonnay, Pinot Meunier, Pinot Noir
The wine is a blend of estate and sourced fruit. Thiénot owns 30 hectares of vineyards, about half of which are classified as Grand Cru and Premier Cru. The vines average 30 years old, with the oldest vines around 70 years old.
Clay & limestone
Grapes are pressed in a traditional manually operated vertical wine press and a computer controlled wine press.
Selected yeast is used to start the 10-12 day fermentation - mostly 18-2007 for its regularity, efficiency and ability to finish the alcoholic fermentation; also, has close to no influence on the aromatic style of the wine. 100% of the base wines go through malolactic fermentation. Elevage in stainless steel. The wine is unfined.
A blend 45% Pinot Noir, 35% Chardonnay, 20% Pinot Meunier. Includes 7% red wine from old vines in Ay, making it a rosé d’assemblage. Reserve wines account for 45% of the blend. Dosage varies slightly to maintain the style, but averages 9g/l.
Aging on the lees takes place for a minimum of 4 years in the cellar before release. The wine will remain on the lees in bottle until it is disgorged on demand.
New Jersey, New York, and Pennsylvania
Red fruit aromas on the nose, showing morello cherries, blackcurrants and mirabelle plum. The palate has a creamy and fine smooth feel, perfect balance between subtlety and body.