Burgundy - Melin

Question 1

2013: Melin: Chassagne-Montrachet “Les Battaudes”

Answer 1

From 10 year old vines planted on clay and limestone soils totaling .16ha. The grapes are hand-harvested in mid-September, immediately pressed for freshness into stainless steel tanks for 24hr decanting before being put into barrels (25% new). Fermentation lasts 15 days and is allowed to rest on the lees with no battonage. Aged for 11 months in barrel. 12.5% Alc

2013 is a beautiful vintage with a beautiful acidity, age: 5 to 6 years

Question 2

2013: Melin: Saint-Romain Blanc, “Sous Château”

Answer 2

From 15 year old vines planted on clay-limestone with high stone deposits on 1.1ha. Hand-harvested in mid-September and immediately pressed into stainless steel tanks for 24hr decanting before being transferred to barrels (15% new) for spontaneous fermentation for 15 days; rested on lees and aged for 11 months in barrel. 12.5% Alc

2013 is a beautiful vintage with a beautiful acidity; Roman saint is very mineral and promises good aging potential: 5 to 10 years

Question 3

2013: Melin: Saint-Romain Rouge, “Sous Château”

Answer 3

From 45 year old vines planted to clay-limestone soils from one parcel totaling 1.6ha. Hand-harvested in mid-September, undergo 18 day maceration period, then spontaneous fermentation in stainless steel with indigenous yeasts lasting 12 days. Kept on lees for one year, aged for one year in barrique (10% new). Certified Organic. 12.5% Alc