Viognier - Terre d'Eugénie - Jean-Etienne Chermette

Technical sheet

label-francais-hve3-haute-valeur-environnementale

Viognier Terre d'Eugénie

Tribute to my grandmother Eugénie Vissoux, born in Saint-Vérand at the locality known as Le Vissoux, where the soils are composed of dark plagio-granite. She bravely managed the estate while my grandfather was held captive during the Second World War. This Viognier charms with its freshness and aromatic expression. Its delicate notes of apricot, peach, and grapefruit blend harmoniously with a supple palate and a delicately tangy finish.

Vines & terroirs

Grape Variety: Gamay
Color: Red
Vintage: 2021
Age of vines: 65 years
Terroir: Blue granite (The smallest climate and terroir of the
appellation)
Type of culture: Sustainable agriculture with HVE3
Certification, pruning Gobelet
Type of harvest: Manual harvest
Density feet/ha: 9 000
Surface: 1.9 Ha
Yield: 50 hL/Ha
% vol alcohol: 13.5 %

Vinification & Aging

Vinification: Traditional vinification of Beaujolais in whole bunch: semi carbonic maceration with two pumping over per day during 10 min, maceration from 9 to 11 days in concrete tanks

Aging: 6 months in foudres (large oak barrels)

Cellaring: Between 2 to 15 years. Peak between 2 to 5 years

Tasting notes

Eye: Intense and brilliant ruby color with purplish highlights

Nose: Is showing very well, opening in the glass withnotes of raspberries, plums, dark chocolate and spices

Palate: Medium to full-bodied, deep and layered, it's supple and succulent, with excellent concentration, powdery tannins and lively acids

Matching it with food

Perfect as an aperitif, with pike-perch mousseline, fish terrine, white pudding, poultry soufflé, seafood, quenelles, fish and white meats, curry dishes, and blue cheese. Also pairs well with fruit tarts and desserts

Serving temperature: 14-15 °C