Winery/Winemaking: "The Boiron family is one of the oldest in Chateauneuf-du-Pape. The estate presently covers 27 ha...Read more...
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Winery/Winemaking: "The Boiron family is one of the oldest in Chateauneuf-du-Pape. The estate presently covers 27 ha in more than 40 different plots. Several are located around the cellars and the rest throughout the appellation. Nicolas Boiron likes to separate lots according to terroir, not just to produce small amounts of special cuvees from old vines, but primarily in order to make the best possible final belnd for the regular wine." "Nicolas prefers to make powerful, traditional wines with finesse and good acidity which, although enjoyable young, are made to age. Alcoholic fermentation and maceration take place for 4-5 weeks in temperature-controlled tanks at 26-32 degrees Celsius, with daily pumping over. Nicolas, his father, and Philippe Cambie (consulting enologist since 2003) make the final blend after malolactic fermentation. In spring, the wine is put into foudres and 600 L Russian oak demi-muids for 12-24 months. The aging cellars are also temperature-controlled." "Bottling is done at 'Prestige & Tradition', a facility created by eight local winemakers. Once bottled, the wine is returned and stored in the estate's underground cellar for at least three months prior to shipment." - The Chateauneuf du Pape Wine Book
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