Description
Racine is the new version of the former ‘Class IK’ cuvée from the Jonc Blanc estate, first produced in 2004 and having won numerous medals and been praised by the specialist press. A blend predominantly of Merlot and Cabernet Sauvignon with a touch of Malbec. Vinified without additives and aged for 18 months on lees without racking, fining or filtration. This is a powerful red wine, with notes of dark fruit and spices, and a fine structure. A truly fine wine that demonstrates that it is possible to vinify without sulphur and with precision, without leaving room for the slightest flaw.
In the vineyard, in the cellar
- Grape varieties: Merlot, Cabernet Malbec, Malbec
- Cabernet Sauvignon: from a 2-hectare plot on the limestone plateau known as ‘de Castillon’. No fertiliser; cereal crops sown in every other row; pruned using the bilateral cordon method with 2 to 3 shoots per arm; manual debudding in spring. Yields: approx. 25 hl/ha.
- Merlot: from a 3.35-hectare plot on the limestone plateau known as ‘de Castillon’; no fertiliser; cereal crops sown in every other row; bilateral cordon pruning with 2 to 3 shoots per arm; manual debudding in spring; yields: approx. 35 hl/ha.
- Cultivation: vineyard certified organic and biodynamic
- Harvest: Mechanised following manual ‘negative sorting’.
- Vinification: Pre-fermentation maceration for 5 to 6 days in temperature-controlled stainless steel vats. Maximum fermentation temperature 28°C. Extraction by manual punching down only. No pumping over! Total maceration time 28 to 32 days.
- Fermentation: malolactic fermentation and ageing in barrels, on full lees without any pumping over to preserve the fruit, at the risk of verging on austerity upon opening!
- Ageing: in French oak barrels for 12 to 18 months depending on the vintage, on fine lees, without sulphur. No racking prior to bottling, which is carried out without filtration or fining
What to eat with the Racine cuvée from Domaine Jonc Blanc?
FOOD & WINE PAIRINGS:
- A cut of matured beef
- Cardoons with marrow, oven-baked au gratin
- Duck breast
- Lasagne
- Moussaka
