56-43 58th St, Maspeth, NY 11378 (800) 910-1990 [email protected] • madrose.com Domaine Name DOMAINE DE LA CROIX ROUGE Family/Owners Name GRANGER How many years has the family owned the domaine? Since 4 generations How many generations? 2 GENERATIONS How many hectares of vines are leased? Moulin a Vent and Chénas in vineyard rental system Juliénas 50% in share-cropping How many hectares of vines are owned? 3 ha Beaujolais blanc and 50% Juliénas Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.). Manual and mechanical work. No green harvest due to the weak harvest Fertilizer : humus in winter Do you typically sell or buy any grapes? Please specify. No Do you sell off any of your wine en vrac? Yes
GENERAL INFORMATION Appellation JULIENAS Cepage/Uvaggio GAMAY %ABV Alc 13% by vol # of bottles produced 10 000 Grams of Residual Sugar NO VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations
LES GONNARDS LES CHANORIERS
Exposures and slope of vineyards South/ South-East. Slight slope Soil Types(s) Silica rock Average vine age (per vineyard) 40 years Average Vine Density (vines/HA) 10 000 vines/ha Approximate harvest date(s) Between September 5th and 10th PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE
Mild winter
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
Humid and cool spring. Rainy summer until July 15th, then hot and dry. 2015 very dry
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmed 30% whole cluster Fermentation: vessel type and size Concrete tank and stainless steel tank Duration of cuvaison About 20 days Duration of contact with lees 3 months Select or indigenous yeast? Neutral yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Pumping-over twice a day. Punching-down at the end of the cuvaison. Malolactic fermentation
Elevage: vessel type(s) and size(s) Wood- big-barrel Duration of elevage 6 months Duration of bottle ageing before release to US market
18 months
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
GENERAL INFORMATION Appellation MOULIN A VENT Cepage/Uvaggio GAMAY %ABV Alc 13% by vol # of bottles produced 4000 Grams of Residual Sugar 0 VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations
CHASSIGNOLS
Exposures and slope of vineyards Mid-hillside. South exposure Soil Types(s) Granite Average vine age (per vineyard) 50 years Average Vine Density (vines/HA) 10 000 vines/ha Approximate harvest date(s) Between September 5th and 10th PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE
Mild winter
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
Humid and cool spring. Rainy summer until July 15th, then hot and dry. Cold winter with frosts, humid spring, dry summer with storm rainfall, august and September hot and sunny
Duration of cuvaison About 20 days Duration of contact with lees 3 months Select or indigenous yeast? Select yeasts but neutral Please share notes about winemaking process for this wine.PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Vinification in tank. Pumping-over twice a day. Malolactic fermentation in big-barrel
Elevage: vessel type(s) and size(s) Wood Duration of elevage 6 months Duration of bottle ageing before release to US market
12 months
Do you practice fining and filtration? If yes, please describe
No fining. Filtration with earth
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
GENERAL INFORMATION Appellation Chenas Cepage/Uvaggio Gamay %ABV Alc 13% by vol # of bottles produced 4000 Grams of Residual Sugar No VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations
Les pierres
Exposures and slope of vineyards South-east exposure, Slight slope Soil Types(s) Granitic with a lot of stones Average vine age (per vineyard) 45 years Average Vine Density (vines/HA) 10 000 vines/ha Approximate harvest date(s) September 5th and 10th PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE
Mild winter
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
Humid and cool spring. Rainy summer until July 15th, then hot and dry. Cold winter with frosts, humid spring, dry summer with storm rainfall, august and September hot and sunny
Duration of cuvaison About 15 days Duration of contact with lees 3 months Select or indigenous yeast? Select yeasts but neutral Please share notes about winemaking process for this wine.
Vinification in tank, pumping-over twice a day
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Malolactic fermentation in big-barrel
Elevage: vessel type(s) and size(s) Wood Duration of elevage 6 months in big-barrel Duration of bottle ageing before release to US market
12months
Do you practice fining and filtration? If yes, please describe
No fining, Filtration with earth
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
GENERAL INFORMATION Appellation JULIENAS cuvee spéciale Cepage/Uvaggio gamay %ABV Alc 13% by vol # of bottles produced 6000 Grams of Residual Sugar No VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations
La croix rouge , les mouilles
Exposures and slope of vineyards South exposure, Half hillside Soil Types(s) Blue stones with granite Average vine age (per vineyard) Between 70 and 80 years Average Vine Density (vines/HA) 10 000 vines/ha PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE
Mild winter
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
Humid and cool spring. Rainy summer until July 15th, then hot and dry. Cold winter with frosts, humid spring, dry summer with storm rainfall, august and September hot and sunny
Fermentation: vessel type and size Concrete tank Duration of cuvaison 20 days Duration of contact with lees 3 months Select or indigenous yeast? Select yeasts but neutral Please share notes about winemaking process for this wine.
Vinification in tank with pumping-over twice a day, punching-down 4 to 5 per day before pressing
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Malolactic fermentation in storage tank and in barrel.
Elevage: vessel type(s) and size(s) Ageing for 25% in burgundy barrel (1wine, 2wine, 3wine) and the other part in stainless steel tank
Duration of elevage About 8 months Duration of bottle ageing before release to US market
18 months
Do you practice fining and filtration? If yes, please describe
No fining but filtered with white earth
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
GENERAL INFORMATION Appellation Beaujolais villages blanc Cepage/Uvaggio chardonnay %ABV Alc 13% by vol # of bottles produced 8000 Grams of Residual Sugar No VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locations
La jacarde
Exposures and slope of vineyards South east exposure, No slope Soil Types(s) Clay limestone Average vine age (per vineyard) 25 years Average Vine Density (vines/HA) 8000 vines/ha PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE
Mild winter
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?
Humid and cool spring. Rainy summer until July 15th, then hot and dry. Cold winter with frosts, humid spring, dry summer with storm rainfall, august and September hot and sunny
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalization
Vinification in pressure tank with once a week aeration. The temperature is about 18°C
Elevage: vessel type(s) and size(s) Stainless steel tank Duration of elevage 3 months Duration of bottle ageing before release to US market
2 months
Do you practice fining and filtration? If yes, please describe
We practice fining and filtration
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?
