Maison Róisín Curley Saint-Romain 'Le Jarron' 2019

South west facing vineyard at an altitude of between 293 to 380 metres in Saint-Romain. Soils are a blend of limestone and marl, stony calcareous clay rich in fossils from the Lias period.

Soils are a blend of limestone and marl, stony calcareous clay rich in fossils from the Lias period.

Vineyard is certified Biodynamic. Grapes harvested by hand.

Long, gentle whole bunch pressing was followed by settling of the must for 24 hours. A long fermentation started naturally with indigenous yeasts in 228 ltr and 350 ltr French oak barrels. Fermentation temperatures were between 18 degrees Celcius and 20degrees Celcius and fermentation lasted four weeks. Malolactic fermentation (MLF) started naturally the following January. No sulphur dioxide was added until after MLF. Maturation on the lees was for 22 months without batonnage. Barrels were one and three years old, no new oak was used, a mix of coopers was used to give complexity to the wine. Barrels were blended and wine allowed to homogenise in tank before bottling. Wines were not fined and were very lightly filtered before bottling in July 2021.

Maturation was on lees for 22 months without batonnage. Barrels used were second (350 ltr) and fourth (228 ltr) fill. A mix of coopers was used to give complexity to the wine.