Olivier Leflaive Volnay 2022 75cl.

Grapes: 100% Pinot Noir

Sustainable viticulture is applied (agriculture raisonnée), respecting the microfauna of the clay-calcareous soil. The harvest is done 100% by hand. In the warm 2022 vintage, the grapes were picked early to preserve the acidity and freshness of the fruit. The bunches pass through a sorting table (table de tri) in the winery to discard any dehydrated or dried grapes. from its optimal point. Depending on the characteristics of the lot, a partial destemming is carried out (maintaining a small percentage of stem or whole grain if the maturity of the stem allows it). The must is cooled with its skins for several days before starting fermentation to extract primary aromas of fresh fruit, color and aromatic compounds without extracting hard tannins.

Fermentation takes place in open vats for about 16 days. Very controlled lifts and inflation or trampling are carried out. The priority at Volnay is not to over-extract to preserve delicacy.

Total aging time is 16 months in total: its barrel phase is 12 months, the wine spends a year aged in French oak barrels, 20% to 25% new barrels. This contained percentage ensures that the wood provides structure and integration without covering up the aromas of the Pinot Noir. After aging in barrels, the wine is transferred to stainless steel tanks for 4 months before bottling. This "mass rest" allows the different batches to integrate and harmonize naturally without the need for aggressive clarifications.

The result of the Olivier Leflaive winery's process is a wine where human intervention is minimal to let the terroir speak. The aging seeks to polish the texture in the mouth and provide a very subtle spicy nuance, leaving the violet and red berries so typical of Volnay in the foreground.

View:

Bright ruby red color with a medium-low layer, characteristic of the Burgundian Pinot Noir variety. Clean and crystalline, with slightly violet or crimson edges in its youth that show its liveliness.

Nose:

Very fresh wild red and stone fruits predominate—raspberry, sour cherry, pomegranate and cranberry. In the 2022 vintage, a subtle point of maturity is perceived. A marked aroma of violets and peony stands out, an unmistakable hallmark of the Volnay terroir. After a few minutes of aeration, soft earthy nuances appear, accompanied by a delicate touch of spice provided by the oak barrel (white pepper, light vanilla and a very fine hint of cocoa or toast that never overpowers the fruit).

Mouth:

Fine, silky and fresh entry. It is not a heavy red; It enters smoothly, covering the entire palate. It stands out for its polished and velvety tannins. The acidity of the Pinot Noir balances very well with the warmth of the 2022 vintage, offering a juicy and lively sensation. Medium-light body, refined and with an excellent integration of alcohol and wood. Finish of medium-high length, clean and persistent. When swallowed, memories of fresh cherry, violets and a subtle mineral nuance (limestone) reappear with a light spicy note that invites you to take another sip.

Olivier Leflaive Volnay 2022 is a red wine with an elegant profile, fresh acidity and silky tannins. Due to its delicacy, it needs dishes that do not overshadow its floral and red fruit nuances, but that have enough oiliness to balance its freshness.

Poultry is the quintessential pairing for Burgundian Pinot Noir. The soft fat of these meats harmonizes with the acidity of the wine.

• Duck with orange or cherry sauce

• Free-range chicken or roasted pularda with herbs

• Grilled duck breast with a light reduction of wine or berries.

If you prefer beef or veal, opt for short cooking or subtle stews without overly powerful sauces.

• Beef or beef tenderloin with truffle butter

• Golden beef sweetbreads

• Traditional beef tartare

The Volnay terroir and the oak aging develop notes of undergrowth that pair perfectly with fungi and mushrooms.

• Boletus risotto (Boletus edulis) and black truffle

• Sauteed seasonal mushrooms with poached egg

Avoid blue or highly aged cheeses (they would destroy the fineness of the wine). Opt for soft or semi-cured French cheeses.

• Very ripe Brie de Meaux or Camembert.

• Reblochon or Saint-Nectaire.

• Medium-cured sheep's cheese or young Comté (12 months).