2016 PASCAL AUFRANC "EN REMONT" CHENAS
From an isolated vineyard, surrounded by fields and woods, this was aged for 8 months in concrete vats, filtered through kieselguhr; bottled on the estate in prestige Burgundy bottles. It displays aromas of red fruit and dried flower with nuances of earth, mineral and wood. Elegant and racy, a perfect accompaniment to boeuf bourguignon or coque au vin!
92 points Vinous Media: "Brilliant ruby. A wild, highly perfumed bouquet evokes raspberry liqueur, lavender pastille, succulent herbs and smoky minerals, and an Asian spice nuance builds in the glass. Juicy, spicy and sharply focused, offering concentrated bitter cherry and red berry flavors given lift and spine by a core of minerality. Sappy, pure and penetrating, finishing with excellent clarity, subtle tannins and lingering spiciness." (08/2016)
Pascal Aufranc started his estate with only 4 acres of vines in Chenas, located on the En Remont hill at 350 meters high. The old vines planted in the 30s are surrounded by fields and trees, and are interference-free from neighboring cultivating practices. His house is an old farm made of stones dominating the village of Chenas. Thanks to this location and atmosphere, his wines are unique and reflect the spirit of the place: very old vines planted on steep slope lost in the woods of Chenas. The name of Chenas comes from the name of the Chene oak trees that were planted here before the vines. He now owns around 10 hectares of vines: 2 in Chenas, 1 in Fleurie and 1 in Julienas.
Patience and observation are key to his winegrowing and winemaking. The vines located next to the house are worked using sustainable methods, putting vines under grass in order to favor the biodiversity and to protect the soil from erosion. Working manually in the vines, the vines have a south and southwest exposure. They are around 300 meters high located on sandy and granitic soil on the En Remont hill. Pascal practices traditional winemaking, maceration for 10 days at least in concrete vats, aging in concrete for nine months on the very fine lees before bottling on the estate.
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