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2018 Sylvain Pataille Marsannay Rosé "Fleur de Pinot", Burgundy, France

2018 Sylvain Pataille Marsannay Rosé "Fleur de Pinot", Burgundy, France

$79.99

  • 2018 Sylvain Pataille Marsannay Rosé "Fleur de Pinot", Burgundy, France

    2018 Sylvain Pataille Marsannay Rosé "Fleur de Pinot", Burgundy, France

    $79.99 Excl. tax

    In stock (7)

    • Free delivery From $250.00

    Smells like pungent delicate red burgundy but tastes wonderfully fruity, refreshing and serious. Real bite on the end and smooth texture. The acidity now dominates the tannin that is evident in younger vintages.

    Product information
    • Variety: Pinot Noir, Pinot Beurot
    • Vine Age: Planted in 1932 (En Blungey), 1934 (Champforeys), and 1949 (Charme Aux Prêtres)
    • Terroir: Charme Aux Prêtres, limestone soils; Champforeys, clay soils; En Blungey, Pinot Beurot
    • Viticulture: Certified organic, biodynamic methods
    • Vinification: 40-50% directly pressed, indigenous yeast fermentation. Aged for 24 months in demi-muids (1/3 new oak) and tank.

    Sylvain Pataille is one of the new breed of winemakers who first achieved the highest level of technical training before beginning to craft his own wines.  A highly-regarded consulting oenologist, who still advises over 15 Burgundy domaines, Pataille has in very short order built up (mostly en fermage)  a domaine of some 15 hectares, all in Marsannay, the northernmost, and most recent (1987) AOC of the Côte de Nuits.

    Domaine Pataille currently produces 12 cuvées, including not only red, white and rosé Marsannay (Marsannay being the only appellation in the Côte d’Or permitted AC rosé), but also Aligoté, Passetoutgrain and Bourgogne Blanc and Rouge.

    Domaine Pataille is farmed organically — in transition to completely biodynamic wine production.  Accordingly, there are no chemical herbicides, pesticides, or fertilizers; and only natural yeasts, no enzymes, are used. The fermentation, partially in fiberglass and partially in stainless steel, is relatively short — usually only 10-12 days — with temperatures held to a maximum of around 32°C.  The wines are then racked into oak barriques (1/3 new) and then aged for up to 24 months  (18 on average) before bottling.

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