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whole-cluster pressed fruit undergoes alcoholic fermentation in Stockinger barrels
founded Lenkey Pincészet in 1999
Bernard's top Cote-Rotie is quite aromatic
This stuff will age gracefully in the cellar for decades to come
2015 Alain Graillot, Saint-Joseph Site_Cherbaudes whole-cluster pressed fruit undergoes alcoholicAlain Graillot approaches his Saint Joseph with a traditionalists intent, utilizing 100% whole cluster fermentation and aging in neutral Burgundy barrels to prioritize structural integrity. The fruit is sourced from distinct parcels on the steep granitic slopes of St Jean de Muzols and Andance, sites that dictate a focused, mineral driven profile through the lens of metamorphic bedrock. The solar 2015 vintage yielded exceptional phenolic concentration
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