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Traditional maceration with malolactic fermentation in tanks for 4-6 weeks followed by 3 years aging in 225 liter oak barrels
damp forest aromas blanket demure fruit on the nose
the grapes were able to reach perfect phenolic maturation and the harvest began 15 days earlier than usual
The style of Cabernet Franc wines
A torridly hot August was mediated by cool night temperatures in September
Champagne Hervé Dubois Millesime Blanc de Blancs Grand Cru 2018 Vintage:2018 Traditional maceration with malolactic fermentationOur tasting impressions In a year, when the only hurdle to making great Champagne was low acidity levels for Chardonnay, Dubois has an edge. They blocked the malolactic fermentation in 70% of the yield. In recent vintages, they allowed as much as half the fruit to undergo malolactic. Their decision was wise as evident in the brightness, energy and edge in the resulting wine. Indeed, this 2018 Blanc de Blancs is gorgeous with intense and long mineral
