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dry vintage that needed a masterful hand at the helm
indigenous fermentations and an extended 24-month elevage to prioritize structural depth over primary aromatics
This 1er Cru from the Clos de la Boutière site is vinified with approximately 30% whole cluster fermentation and aged in French oak
Vinification involves temperature-controlled fermentation followed by nine months of aging in large-format Slavonian and Allier oak *botti* to refine the texture while preserving varietal purity
dried-fruit vibrancy that speaks clearly to its origins
2024 Jerome Fornerot, Saint-Aubin, 1er Cru En Remilly Blanc Price_ 47.0 dry vintage that needed aJerome Fornerot manages his Saint Aubin holdings with a focus on low intervention viticulture, prioritizing soil health and vine longevity to ensure fruit maturity without sacrificing acidity. The En Remilly Premier Cru site sits atop the steep, rocky slopes bordering Puligny Montrachet, characterized by thin, limestone heavy soils that force deep root penetration and define the wine's rigorous structural profile. In the cellar, Fornerot utilizes