Red Wine - Cuvee Le Vau Jaumier

“Le Vau Jaumier” is located on a low south-facing hillside on a clay-limestone soil. The vine settled there a long time ago as evidenced by the many remains of amphorae. They arise as soon as the earth is disturbed, from the rubble of a Gallo-Roman villa which stood within this vineyard.

• Soil: Clay-limestone
• Degree: 12.5%
• ​​To be consumed between 16-18°C
• To be kept for more than 10 years

Harvest and vinification: The harvest is manual and then the grapes are sorted grain by grain at optimum maturity. “Le Vau Jaumier” is the last harvested terroir of the entire estate. After crushing and destemming the harvest, the alcoholic fermentation begins naturally and is carried out in thermo-regulated wooden vats. Punching down twice a day for about ten days and the maceration is then prolonged for 15 to 20 days in order to perfect the extraction. Entonnage, in barrels after devatting and pressing. The malolactic fermentation therefore takes place in oak barrels (during the spring following the harvest).

Ageing: In a classic way, the Le Vau Jaumier cuvée is aged in single-wine barrels for 18 months. Bottling takes place without fining or filtration.

Character  : Saint Nicolas de Bourgueil with a ruby, dark and brilliant color. Its aromas of very ripe, almost candied red fruits, the tannins of the grapes and oak barrels reveal a complex, powerful wine with a vanilla and spicy finish.

Food and wine pairing  : This wine can be associated with any type of strong meat (lamb, beef in sauce or game), spicy dishes but also the most varied cheese platters.