Olivier Leflaive Volnay 1er Cru Mitans 2018

Grapes: 100% Pinot Noir

The grapes are hand-harvested at their optimal ripeness to prevent premature berry breakage. Upon arrival at the winery, they pass through two sorting tables: first to remove imperfect bunches or leaves, and then to individually select the highest quality berries from the vines. Unlike other producers who retain the stems (the stalk of the bunch), Olivier Leflaive fully destems the grapes in this vintage. This ensures a wine with a silky texture and no vegetal bitterness or green notes, emphasizing the characteristic elegance of Volnay. Before fermentation begins, the must, along with the skins, is kept at a low temperature. This "cold soak" allows for the gentle, watery extraction of primary aromas of fresh fruit, floral aromatic precursors, and anthocyanins (color) without extracting harsh tannins.

Before fermentation begins, the must, along with the skins, is kept at a low temperature. This "cold soaking" allows for the gentle, watery extraction of primary aromas of fresh fruit, floral aromatic precursors, and anthocyanins (color) without extracting harsh tannins. The wine is then gravity-fed into fine-grained French oak barrels. Aging lasts for 12 months. During this time, spontaneous malolactic fermentation occurs, transforming malic acid into lactic acid, softening the acidity and adding body to the palate. The moderate proportion of new oak (30%) respects the cuvée's fruity character without over-oaking it.

After 12 months in oak barrels, the batches are blended and transferred to stainless steel tanks for approximately 5 months. This phase allows the wine to settle, regain freshness, integrate all the notes of the wood and fruit, and clarify naturally through decantation before bottling. The wine is bottled with minimal filtration (or unfiltered, depending on the batch) to preserve its full aromatic character and texture. Once bottled, it rests in the winery's cellars before being released to the market.

View:

It displays a bright, clear ruby red color of medium intensity. Garnet highlights and a subtle purple rim indicate its youth. The tears are slow and dense in the glass.

Nose:

Intense notes of fresh violets , withered rose petals, and subtle hints of lavender. Juicy red fruits like Raspberries, red currant, and sour cherry, accompanied by a background of ripe black fruits such as red plum and blueberries. Earthy and mineral notes typical of the "Les Mitans" terroir: damp chalk, limestone, undergrowth, and a subtle touch of graphite or pencil lead. Integrated spices and wood, sweet cocoa, very fine vanilla, a hint of clove, and baking spices.

Mouth:

A smooth, fresh, and enveloping entry. It fills the palate immediately without feeling heavy. Medium-to-full-bodied with a satiny, velvety texture. The tannins are very fine-grained, polished, and completely integrated, without any harsh edges. It's surprising how the warmth and concentration of the 2018 vintage are balanced by a vibrant and lively acidity, which adds tension and elegance throughout the tasting. On the palate, fresh red fruit reappears, mingled with hints of white pepper, black tea, and a subtle toasty note. A very long, clean, and mineral finish that invites another sip. It leaves an elegant and slightly saline aftertaste.

The Olivier Leflaive Volnay 1er Cru Mitans 2018 is characterized by a highly refined aromatic profile (notes of violets, raspberries and plums), a vibrant acidity and extremely silky and polished tannins.

To best complement this wine, the goal of the pairing is to respect the delicacy of the Pinot Noir without overwhelming it with excessive fats or overly heavy sauces, but taking advantage of the good structure provided by the warm 2018 vintage.

• Quail pâté en croûte with foie gras ( Caille en Croûte )

• Roast duck (Duck breast / Magret de Canard )

• Roast capon or hen with sweet spices and sage

• Beef tenderloin or chops with morel sauce

• Grilled Iberian pork tenderloin

• Wild mushroom and black truffle risotto

• Grilled Lion's Mane mushroom or Portobello mushroom steak

• Soft cheeses with washed rind: Époisses de Bourgogne , Reblochon or a well-aged Camembert .

• Fine semi-cured cheeses: Young Comté (12-18 months) or a mild cured goat cheese.