Cellier Saint Benoit Chambines 2021 (red)

Cellier Saint Benoit ,'Chambines' 2021

Ploussard

Jura, France

“The Ploussards are destemmed by hand using a traditional crible, a plank with holes over which the bunches are gently rubbed in a circular motion. (The Lafarges, who use a wicker crible to destem some of their vineyards, claim that it is much gentler than a mechanical destemmer.) Pinot Noir and Trousseau are 100% whole-cluster. All the reds are fermented with ambient yeasts in stainless steel or fiber tanks. There is no addition of sulfur during fermentation for the Ploussards and the Trousseau. Total maceration time ranges from 12 to 16 days. There are pump overs and no punch downs for the Ploussards. The Pinot Noir and Trousseau are punched down only towards the end of fermentation. All of the reds are pressed in a vertical oak press. The Ploussards are aged for six months in tank. The Pinot is aged in tank for six months, then in two used barrels for another two months.” Becky Wasserman & Co.