2015 Domaine Armand Rousseau Clos Saint-Jacques Gevrey-Chambertin Premier Cru, France Black Friars Fermentation with indigenous yeasts at

Fermentation with indigenous yeasts at 16°C

right before the pandemic began

It is an elegant approach that combines the traditional champagne method of producing sparkling wine with the wonderful summer pleasure of enjoying freshly pressed vin gris that was ripening on the vine just a short time ago

and firm yet integrated tannins

Montefico in the commune of Barbaresco

2015 Domaine Armand Rousseau Clos Saint-Jacques Gevrey-Chambertin Premier Cru, France Black Friars Fermentation with indigenous yeasts atFrom Rousseaus benchmark holding in the 6. 7 hectare Clos Saint Jacquesof which the domaine owns roughly one thirdthis cuve comes off steep, southeast facing limestone and marl slopes on the north side of Gevrey, cooled by the nearby Combe Lavaux. The 2015 was harvested by hand, fermented with indigenous yeasts, and matured around 1824 months in French oak (with a meaningful share of new barrels) before bottling without filtration, a regimen that