Puligny-Montrachet, Jaffelin Salta

Puligny-Montrachet, Jaffelin SaltaThe grapes are harvested by hand and then directly pressed in a pneumatic press. Alcoholic fermentation takes place entirely in French oak barrels, of which 40% are new. The lees are stirred (btonnage) occasionally during ageing, which lasts 13 months. Jaffelin, the smallest of the great Burgundy wine houses, entered a new chapter in its history in 2004, when it completely renovated its vat room and fitted it out with high precision equipment.

The House did not hesitate to create Krug 2002

Hand picked off two vineyards in Kuitpo

Flowering was quite late

and self-aware enough to imagine what could be possible if they develop the right philosophy for their business

not realising at the time that this would be the beginning of his life’s passion

Te Merio Sauvignon Blanc 75cl  (Marlborough

fermented in stainless steel with daily lees stirring

January 2011

Vines did bud a bit earlier than normal due to warmer temperatures during the latter part of winter

Aromas of fresh red cherries and vibrant red currants

bakery and woody notes combine in the finish to make us participate in a moment of pure happiness

which helps to moderate the climate