Domaine Jessica Litaud Saint Véran 2023
Burgundy wine Les Pommards
Les Pommards is a small 0.25 ha plot of vines about 25 years old, on clay-limestone soils. The grapes are hand-picked into small crates, chilled to 4°C for at least 12 hours, then gently pressed. Fermentation takes place in barrels with native yeasts
Your Cellarman : 92 points
White wine 2023
- Area : Bourgogne
- Name : Saint Véran
- Grape variety : Chardonnay
- Structure : Fat, Finesse, Mineral, Rich, Satiny
- Families of flavor : Brioche, Citrus fruits, Fresh fruits, Minerals
- Conservation : Apogée : 2025-2032
- Temperature of service : 10-12°
- Mets/wines agreements : Cuisses de grenouilles, Filet de Saint-Pierre, St-Jacques sur lit de poireaux
- Capacity : Bottle (0,75 L)
Description of the Domaine Jessica Litaud
Les Pommards is a small 0.25 ha plot of vines about 25 years old, on clay-limestone soils. The grapes are hand-picked into small crates, chilled to 4°C for at least 12 hours, then gently pressed. Fermentation takes place in barrels with native yeasts
Les Pommards is a small 0.25 ha plot of vines about 25 years old, on clay-limestone soils. The grapes are hand-picked into small crates, chilled to 4°C for at least 12 hours, then gently pressed. Fermentation takes place in barrels with native yeasts, and the wine is aged for about 10 months on the lees in old 228-litre barrels. It is bottled with very little sulphur.
The nose offers white peach, citrus and white flowers, with a touch of hazelnut. The palate is fleshy and creamy, carried by bright acidity and chalky minerality. The finish is long and saline. This is a generous, precise Saint-Véran that plays in the same league as the great Mâconnais wines.
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The nose offers white peach, citrus and white flowers, with a touch of hazelnut. The palate is fleshy and creamy, carried by bright acidity and chalky minerality
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Parcelle : Située sur le coteau Nord et exposée au Sud
Sol : Argilo-calcaire riche en oxyde de fer
Superficie : 0,98 ha
Vendange : Manuelle
Elevage : 15 mois en fûts de chêne (dont 30% en fûts neufs) puis 3 mois en cuves inox
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