Domaine Rollin Père & Fils Pernand-Vergelesses Rouge 2019
About the wine:
• Appellation: AOC Pernand-Vergelesses
• Varietals: Pinot Noir (100%)
• Average Alcohol by Volume: 13%
• Average Residual Sugar: < 5 g/l
In The Vineyard:
• Parcel Names, Slopes, and Locations: From several plots in Pernand, including Les Pins, on the northern side of the village, and Les Noirets, on the southern side of the village
• Soil Types and Compositions: Limestone-clay
• Vine Age, Training, and Density: Mostly planted in the 1980's, trained in Guyot
• Average Harvest Date and Type: Manual, usually in late September
In The Cellar:
• Fermentation: After total destemming, wine is moved by gravity into stainless-steel tanks, where it sees a 4-5 day cold soak and ferments spontaneously.
• Pressing: Pneumatic 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 barrels (20% new)
• Press Wine: Blended after pressing
• Fining and Filtration: Unfined and unfiltered
In The Glass:
Like its companion village white, this wine is a standard bearer for the Rollin domaine, making a statement about the charm and tenacity of the best wines of this region. Most of the vines are old and the resulting wine has significant backbone but, like the tru- est wines of Pernand, the color is more often ruby-garnet rather than a deep red.
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.