The color varies from bright ruby to a light
garnet. Its aromas are of violet, gooseberry, cherry, and - with
age - spices, game and cooked prune. It has an immediate
appeal which, added to a slight natural precocity, means it
can be fully open while still relatively young. The attack is
fresh, the finish is warm.
Serving suggestions: Drinking this wine, one seems to bite
into a fresh fruit and breathe in its heady aroma. Its velvety
femininity is matched by its great aromatic intensity. This
makes it a predestined partner for sophisticated poultry
dishes, patiently roasted and glazed, which can bathe in the
fruit and spice aromas of the wine. Better still, especially
for the Premiers Crus, is feathered game, stewed or slowly
braised, or simply roasted. In this company the opulence and
meaty texture of this great wine work wonders. For the more
adventurous, it might accompany a couscous or a tajine with
meat or poultry or even both. The intensity of Volnay allows
it to blend with distinctly lavored cheeses.
Serving temperature: 14 to 16 °C
Vinification: After a rigorous selection process, the grapes are
put in fermenting tanks without pumping. The “cuvaison” is
fairly long – between 18-21 days – during which the wine is
pumped over or has the cap punched down at least twice daily
to extract color, tannins and aromas. After pressing, the wine
is cooled and allowed to settle for 3-4 days. It is put in small
oak barrels – of which a quarter are new – by gravity, with a
fair amount of ine lies to feed the wine during maturation.
After maturing for 18-20 months, the wine is carefully racked
off and assembled for bottling without fining or filtration.
Maturation: Between 8-20 years