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Domaine Rollin Père & Fils Pernand-Vergelesses "1er Cru Sous Fretille" 2019 bottle
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Domaine Rollin Père & Fils Pernand-Vergelesses "1er Cru Sous Fretille" 2019

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About the wine:

Appellation: AOC Pernand-Vergelesses 1er Cru

• Varietals : Chardonnay (100%)

Average Alcohol by Volume: 13%

In The Vineyard:

Parcel Names, Slopes, and Locations: From the south-facing Sous Frétille lieu-dit, which overlooks the village of Pernand

Soil Types and Compositions: Limestone-clay

Vine Age, Training, and Density: Planted in the late 1980's, trained in Guyot 

Average Harvest Date and Type: Manual, usually in late September

In The Cellar:

Fermentation: Wine ferments spontaneously in 228-l barrels • Pressing: Pneumatic, whole-cluster direct pressing

Time on Lees: Wine remains on its lees until assemblage prior to bottling

Malolactic Fermentation: Spontaneous, in barrel in early spring

Élevage: 12-14 months in 228-l barrel (30% new) • Press Wine: Blended after pressing
Fining and Filtration: Unfined and unfiltered

In The Glass:

At the beginning of the 2000's, the Rollins acquired a tiny parcel of very old vines in this premier cru. The resulting wine is daz- zlingly energetic, a swarm of enveloping mineral and spice aro- mas giving way to a palate of thrilling intensity and concentra- tion. The overall impression of Sous Frétille is sleeker than that of Les Cloux, but there is no less power in reserve, and its intri- cate, multilayered personality hints at its ultra-close proximity to grand cru territory.

About the producer:

In its present state (as of 2011), the Rollin domaine covers twelve hectares of vineyards, eight of which are owned with the other four being rented via the system of metayage or fermage. The vineyards are spread over five separate communes (Pernand Vergelesses, Savigny les Beaune, Echevronne, Aloxe Corton and Chorey les Beaune). The estate produces approximately 60,000 bottles per year across fourteen separate appellations!

The vineyard work is meticulous and, although not certified organic, the methodology in practice is applied in a manner designed to maximize the expression of terroir by eliminating (or reducing to an absolute minimum) any treatments in the vineyards. All grapes are harvested manually and fermentations proceed with indigenous yeasts. The white wines are pressed gently and undergo long fermentations in barrel (except for the Aligoté which is raised in stainless steel tanks) and are aged on the fine lees for twelve to fifteen months. The reds are hand-sorted in both the vineyard and at the cellar before being pressed. The maceration is long and the elevage is in small barrel with the malolactic fermentation occurring therein. In almost every instance, neither the white wines nor the red wines are fined or filtered.