

Jacques Dumont Pinot Noir grapes are grown in the hills southeast of Sancerre, a medieval hilltop town. The vines thrive in soil of clay-limestone and flint. Yields are limited to ensure high quality fruit. Each plot is constantly monitored throughout the year and evaluated to identify the optimal time to harvest. After sorting, the grapes are pressed slowly. The wine is fermented for two weeks at temperatures of 55˚ to 64˚ F, a cold temperature technique that conserves fruit flavors. The wine is aged on the lees until February to develop body and complexity. A succession of tastings determines the ideal time to bottle.

