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Probus 2018
Domaine Pascal Aufranc
Region: Beaujolais, Cru Juliénas
Country:France
Awards

n/a
Tasting Notes

Darker fruit on the nose than you normally associate with the Cru, with blackberry and anise mingling with ripe raspberry and white pepper. There is ample weight for a Gamay but the elegant acidity keeps it balanced. There is some tartness here, so the fruit is a little drier on the palate than the nose, but you’ll find riper red berry flavours with some wood spice and violets and great tannic structure. Pair with a roast chicken dinner with all the trimmings.
Varieties

Gamay, like the Beaujolais region in which it thrives, is often misunderstood and underappreciated. Depending on how it is grown and vinified, it can produce simple, light fruity wines (Beaujolais Nouveau) as well as bigger, structured reds showing cherry, berries, pepper and roasted notes (Cru Beaujolais).
Region

Juliénas has a distinctive soil structure compared with the heavy granite base found in most of the other Crus. Here, schist and volcanic rock help to create weighty wines with a firm tannic structure and a subtle though omnipresent earthiness.
Vineyard

Grapes are sourced from the 1.75 acre ‘Les Crots’ plot, planted with 70 year-old vines in silty clay-based soils with a south-south east exposure at 290 metres elevation. The vineyard is densely planted and sustainably farmed with a heavy focus on vine competition and biodiversity.
Winemaking

Whole clusters are fermented via indigenous yeasts. Manual, whole-cluster fermentation in cement in gridded vats for 14 days, wooden grid on top (cuve grille) to maintain cap down (alternative to punch down to avoid oxidation of cap). After pressing and malolactic fermentation in tank on fine lees, 20% is aged in neutral oak barrels (228L) and the rest in tank.

Wine Type: Red

Variety: Gamay Noir

Classification: AÔC

Orientation: East-South-East

Appellation: Juliénas

Gradient: 300 masl

Soil: Silt and clay

Farming Practices: Sustainable

Vinification: Whole clusters are fermented via indigenous yeasts. Manual, whole-cluster fermentation in cement in gridded vats for 14 days, wooden grid on top (cuve grille) to maintain cap down (alternative to punch down to avoid oxidation of cap). After pressing and malolactic fermentation in tank on fine lees, 20% is aged in neutral oak barrels (228L) and the rest in tank.

Residual Sugar: n/a

Alcohol: 13

Malolactic: Yes

Botte Size: 750 ml

Acidity: 3.42 g/l

Other Practices: Sustainable