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Drink it with charcuterie
a Greek island a mile off the Turkish coast
he from Marseille by way of oenology school in Alsace and cellars in both Germany and France
six to eight months in old oak depending on the year
Michael Völker works with local bat expert Christian Söder to keep colonies in the vineyard: bat boxes go up among the vines
La Haute Ronzé 2019 Jura Drink it with charcuterieLa Haute Ronze is a lieu dit in Rgni, close to the Morgon border in the north of the cru. What separates this parcel from Nicolas Chemarin's lighter cuves is the soil. Here the sandy pink granite gives way to deeper, clay rich earth, and the Gamay off it comes out more structured and more complex as a result. At 400 metres the vines give small yields of concentrated fruit, which Nicolas macerates for around twenty days before splitting the wine
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