Description

An original blend of Pinot Noir (85%) and César (15%), L'Ermitage de la Soeur Cadette is a red Burgundy with a slightly more structured profile than the Champs Cadet and Garance vintages. Nevertheless, the wine conveys a sense of great fruit-driven freedom. Juicy and full-bodied, it is ready to drink now and will age well for the next five years.

In the vineyard, in the cellar

The Bourgogne Ermitage de la Soeur Cadette is a cuvée of Pinot Noir (85%) and César (15%) from 30-year-old vines certified organic. It comes from a south-facing plot on clay-loam and grey marl soils. Hand-harvested, sorted in the vineyard. Vinification using whole bunches, destemmed grapes, or a combination of both depending on the vintage. No unnecessary additives, no inputs, no exogenous yeasts; a blend of free-run juice and press juice. Aged for 10 months in barrels, neither fined nor filtered, with a micro-dose of sulphur added at bottling.

The uniqueness of the Soeur Cadette terroir stems from the uplift of the limestone layers by the Morvan granite massif during its formation. The vineyard itself is situated on older limestone layers. The Bajocian, Upper Bathonian and Lower Bathonian strata, for the most part, as well as the Lias. To this complex geology must be added the orientation of the vines, which is of course equally important! The vines at La Soeur Cadette are oriented from south-east to south-west. The south-west is particularly well-suited to Chardonnay as the sun shines later in the evening in September and ripeness is often better there.

Organic farming. Weed control in the vineyards is carried out without synthetic chemicals, using ploughing and hoeing throughout the growing season. Methods that respect the plants, the soil, the environment and quality of life.

What to eat with a Soeur Cadette Ermitage?

This Soeur Cadette Bourgogne Ermitage is the perfect accompaniment to:

• a chicken and vegetable stir-fry
• Or a vol-au-vent or veal bouchée à la reine
• Or even a vegetable gratin
• chicken skewers
• pâtés
• terrines
• rillettes
• or grilled veal kidneys