Domaine Vincent Rapet, Pernand Vergelesses Blanc ‘Les Combottes’ 2019

£38.50 (75cl)

Out of stock

SKU: BURA0419B

About the wine

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Description

A great Burgundy white wine from the Pernand-Vergelesses commune. The grape variety used is Chardonnay. The vines are newly planted, dating from the early 2000's, on new parcels facing south-west, quite difficult to cultivate because of the very steep slope.White wine vinification : The grapes are brought in small crates to keep them intact. The pressing is carried out with a pneumatic press which is less damaging to the grapes. The whole grapes are placed in the press and the pressing lasts for two hours. After 24 hours' settling at low temperatures, the grape juice is transferred into barrels to ferment, the proportion of new barrels being 30 %. Ageing on lees with stirring lasts until July and the wine is bottled after 12 months of ageing.The hillside is situated in the "climat"* "Les plantes des champs et combottes" and faces south-west extending from the village; the soil here is white, marly and fairly light. The rows are short with ditches in between to limit erosion.

Tasting note

Le Pernand – Vergelesses "Les Combottes" is an eye-catcher because of it's beautiful colour with a golden tint. It is fresh, lively and elegant and has a delicate bouquet of fresh fruit developing spicy notes with hints of honey and gun-flint when mature.

About the producer

The Lamy family has been working in the vineyards since 1640. Before creating his own domaine, Hubert worked with his father, Jean Lamy. He then went on the create Domaine Hubert Lamy in 1973. At that time the domaine was around 8 hectares in size, planted mainly in ‘regional appellations’. Most of the development of the domaine was during the 1990s, when new vines were bought or rented (Clos de la Chatenière, Derrière Chez Edouard, Murgers des dents de Chien, Clos du Meix, Santenay Clos des Hâtes) or planted (En Remilly). Some parcels, which were planted with Pinot Noir vines, were changed to Chardonnay vines because it was considered this was a better choice for the soil type (La Princée).

Olivier Lamy, having first studied winemaking and commerce, joined the domaine in 1995. Prior to joining his father, he trained at several other domaines and tasted wines from all over the world. With this experience, he was able to bring new ideas and methods of working in the vines and in the cellar. Today the domaine has 18.5 hectares of vines: 80% in Chardonnay and 20% in Pinot Noir.

White wine vinification: grapes arrive in the vat house and are put in the press via a conveyor belt. The grapes are pressed and the juice is transferred to a stainless steel vat for 1 night for settling. The next day the clear juice descends, via a gravity system, into the cellar and is put in the barrels. The barrels are 300L and 600L (“demi-muid”) in capacity.

Red wine vinification: grapes are sorted on a vibrating sorting table. They are then transferred into the destemmer and into cementvats via a conveyor belt. The alcoholic fermentation process starts during the next 3-10 days. The must is then devatted andpressed; the juice is settled for one night and is then transferred into the barrels for ageing. The wine is bottled after approximately 18 months of barrel maturation.



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