Volnay 1er Cru Fremiets
The vintage
2021 is a rare vintage. After a classic winter, late March saw much higher temperatures than usual for this period: 27°C! The bud burst took place ten days earlier than anticipated on the 4 April. Then, during the nights of the 5, 6 and 7 April, temperatures fell well below as low as -8 °C. Our Chardonnay vines as well as the whole of the Côte chalonnaise were highly impacted by the frosts. From May through until July the weather was cool and humid. Flowering took place mid-June. The weather was warm and sunny from the 10th of August onwards. The harvests began on the 21 September and drew to a close on the 30 September.
Appellation
descriptionIntroduction
This remarkable "vieilles vignes" parcel is situated half-way up the hillside, near to the Pommard appellation, just above the Route des Grands Crus. Domaine Faiveley purchased this parcel in 2007.
Exposition
East, South-East
Soil
Clay-limestone
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
0 ha 74 a 04 ca - [1,83 Acres]
Characteristics of our plot
Years the vines were planted
1950, 2014
Winemaking
Winemaking
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 14 months in French oak barrels (a third of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature.
Tasting
Tasting
The village of Volnay is renowned for its elegant red wines. This wine exudes aromas of small red and black fruits complemented by spicy notes and a touch of oak. Its rich flavours and silky smooth tannins make it an absolute pleasure for the palate.
Serve with
Braised veal, roast partridge, turkey with chestnuts
Serve at
14°C to 16°C
Cellaring Potential
6 to 10 years
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