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2023 Domaine Bärtschi Pinot Noir 'Sous Les Rochers La Vigne' Cru Manicle, Bugey, France
$52.00
Appellation: Bugey AOP cru Mancicle
Grapes: 100% Pinot Noir
Average Vine Age: 50 to 60-years-old
Altitude: 1,315 feet (400m)
Soils/Terroir: Cru Manicle is a 12ha south facing walled Clos of gravely limestone and clay-limestone soils. The vineyard is relatively flat with a slight dip in the middle. Due to erosion the soils at the middle of the vineyard are deeper and contain a higher proportion of clay. The rest of vineyard is pure gravely limestone. The vines for this cuvée are in the middle part of the vineyard. Farming: Organic
Harvest: Hand harvested
Yield: 35 hl/ha
Winemaking: The whole grape clusters are placed directly into stainless steel tanks upon arrival in the cellar. Due to the weight of the grapes, approximately 20% of the grapes at the bottom are crushed. Macerated for 1 week semi-carbonic, after which pump overs are done every 2 days for up to a week and a half. Near the end of fermentation light punch downs are done. The grapes are then pressed and transferred to neutral 228L French oak barrels of 1-3 vintages. Malolactic fermentation occurs in barrel.
Maturation: Aged for 12 months in neutral 228L French oak barrels of 1-3 vintages. 1-2 months before bottling the barrels are racked and blended in stainless steel tanks, and a low dose of sulphur added. Bottled without fining or filtration.
pH: 3.5
Sulfur: 40ppm total SO2, 20ppm free SO2 (on the day of bottling)
Specs
- Country France
- Appellation Bugey
- Style Red Wine
- Producer Bärtschi
- Farming Practices Organic
- Grapes Pinot Noir
- Food Pairings Stinky Cheese, Roast White Meats, Fried Food, Root Veggies, Meaty Fish, Crunchy Greens, Gamey Meats, Burgers, White Sauce
- Characteristics Alpine, Chillable Red, Savory Red, Bright and Fresh, Flexes w/ Food, Red Fruit
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Welcoming Domaine Bärtschi
There are only four growers in Bugey's cru Manicle, but Clément Bärtschi is bringing this sliver of land to the world stage. He’s taken his experience—first as an intern at DRC, and now as head winemaker at Michel Chapoutier—and brought a fiercely detailed approach to his home village.
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