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Villa Lesporon

Chardonnay Pinot Noir

Villa Lesporon

Chardonnay Pinot Noir

Taste

This is an off-dry wine with upfront fresh floral flavours and a soft and fruity finish. It is an easy-drinking, uncomplicated wine and the Chardonnay contributes elegance and crisp acidity while the Pinot Noir brings intensity and richness. Combined, they create an exciting, delightful taste experience.

Vinification

Grapes were harvested at optimal ripeness during cool nighttime hours to ensure the preservation of the primary fruit flavours inside the grapes. Chardonnay and Pinot Noir are vinified separately allowing the determination of the final style of this fruit-driven wine.

Wood Aging

None

$18.00 $16.00Add to cart

bordeaux_region-min

Origin

Bordeaux

Variety

Chardonnay Pinot Noir

Alcohol

13%

Vintage

2009

Taste

This is an off-dry wine with upfront fresh floral flavours and a soft and fruity finish. It is an easy-drinking, uncomplicated wine and the Chardonnay contributes elegance and crisp acidity while the Pinot Noir brings intensity and richness. Combined, they create an exciting, delightful taste experience.

Vinification

Grapes were harvested at optimal ripeness during cool nighttime hours to ensure the preservation of the primary fruit flavours inside the grapes. Chardonnay and Pinot Noir are vinified separately allowing the determination of the final style of this fruit-driven wine.

Wood Aging

None

bordeaux_region-min

Origin

Bordeaux

Variety

Chardonnay Pinot Noir

Alcohol

13%

Vintage

2009

Styling

Considerable emphasis is placed on the vineyard expression, characteristics and identification, mainly being the soil. This vineyard expresses a range of flavours from vibrant raspberry, strawberry, currant and cherry. We respect the power and elegance delivered in this beautiful expression of a balanced bright red to darker berried flavour spectrum, delivered by the older Dijon clones PN 113 in our “Chardonnay” Pinot Noir.

Technical Notes

The Pinot Noir bunches are chilled to 3ºC before being sorted on a conveyor and de-stemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 8ºC. Slower fermenting wild yeasts are used for the fermentation. Fermentation temperatures vary between 26 – 30ºC, depending on the nature of the sites. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in oak barriques.

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