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The winemaking involves ambient yeast fermentation followed by an extended elevage in French oak—one-third new for this Grand Cru—without racking to preserve the wine’s primary structural energy
followed by an eighteen-month élevage in barrels with only 20% new oak
I can't say enough good things about this stuff
La Migoua is about half Mourvèdre filled out with Cinsault
2021 Y. Clerget, Volnay, 1er Cru Clos du Verseuil Site_La Joie du Palais The winemaking involves ambient yeastThibaud Clerget, representing the 28th generation of his family in Volnay, manages the 0. 68 hectare *Clos du Verseuil* monopole with an exacting focus on low yields and site specific expression. The vineyard is characterized by its clay rich soil interspersed with heavy limestone and rock, a terroir that Clerget articulates through traditional vinification, including indigenous yeast fermentation and minimal handling. In the cool 2021 vintage, these