MAGNUMS
"Allen Meadows, Burghound.com 89-91 Points
This is also relatively high-toned with an exuberant nose of dried rose petals, violets and red pinot fruit aromas that slide gracefully into the rich yet precise flavors that exude a fine minerality on the complex and solidly persistent finish. This isn't as structured or complex as the Vercots though it's finer"
Notes by Allen Meadows, Burghound.com
Franck Follin has directed this 6 hectare enterprise since 1993. The Domaine owns some of the vineyards, rents most of the rest and though it does not do the vineyard work in the parcel of Romanée St. Vivant, it is responsible for the vinification and élevage (the vineyard work is done by Dominique Mugneret, who keeps the equivalent of two barrels for his effort). The approach is fairly traditional with 100% manual harvesting, triage work in the vineyard, 100% destemming with the fermentation occurring in wooden fermenters. There is a modified cold soak that typically lasts for 3 to 4 days as the temperature is lowered to about 15 degrees Centigrade and then left to its own course. Punch downs are performed twice daily and there is an occasional pump over to ensure that the must remains uniform. The total cuvaison lasts approximately 12 days, followed by a 24 hour settling period and the new wine is then decanted into oak barrels, which range from 15 to 70% new and carry a medium light toast. The élevage period lasts for approximately 18 months.
