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combining phenolic ripeness with fresh acidity — a result of a growing season that balanced warm days with favourable night-time cooling
along with the volume left over once the vin jaune was filled
Laurent Roger of Mataburro was one of the people who learned alongside him
No disgorgement
long macerations
Deuzmons de Minuit 2023 Domaine Houillon combining phenolic ripeness with freshTen percent alcohol, which tells you most of what you need to know about how this drinks. Grgoire and Judi Perron farm at Journans on the edge of the Bugey, two and a half hectares split over more than twenty parcels, many of them only a few rows wide. Grgoire is self taught and works with nothing added at all, sulphur very much included. This sits at the lightest end of what a red can be: pale, crunchy, red fruited and peppery, with tannins that