East facing terraces, with clay and limestone scree soils (stony, on lower slopes). Planting density of 6,000 vines stocks per hectare, yield of 45 hectolitres per hectare. Harvesting with shallow trays, 36 hours in a cold room, whole grape pressing, cold settling and vinification at controlled temperature. After ageing for 4 and 6 months in vats on fine lees and in demi-muids, the wine is bottled. Fermented with indigenous yeasts. Fermented in stainless steel tanks (80%) and demi-muids (20%). Aged in cement tanks (80%) and demi-muids (20%) for 6 months. No malolactic fermentation.
A fresh and mineral nose that develops beautiful aromas of yellow fruits, peach and apricot. Rich in the mouth with a lovely aromatic expression. Elegant and stylish long finish. Goes well with salt-crusted chicken, grilled fish, Beaufort and Roquefort cheeses.
"Lately you may have noticed a rise in freshness, a burst in aromatics, and a softness of texture in La Roque’s wines. One secret to this development (winemakers, take note!) is that, upon harvest, the grapes—picked into small crates—are stacked up in a cold room and left alone for a full thirty-six hours. What this does is chill them down to the seed, and when the juice is then pressed and the indigenous yeasts wake from their cold-induced slumber, they take it nice and easy for a slow ferment. Some say that historically in Burgundy, for example, the region’s reputation for great blanc came about partly because of the cellars’ deep natural chill, which forced the yeasts to slow down and take their time, allowing for greater complexity and bouquet. You could call it Slow Wine." - Kermit Lynch Wine Merchant