Pehu Simonet Fins Lieux No. 3 Blanc De Noirs 2012 (750ml)

Pehu Simonet Fins Lieux No. 3 Blanc De Noirs 2012 (750ml)Cpage: 100% Pinot Noir Village Vyd: Mailly Grand Cru; Les Poules Soil Type: Clay and loam over limestone Malo: No Fermentation & Elevage: Barrique Sur Latte: 84 Months About Pehu Somonet: A fourth generation producer, David Pehu has taken this 7. 5 hectare domaine, located in the Grand Cru of Verzenay in a decidedly Burgundian direction. After coming to the estate in 1988, Davids philosophy changed with time, adjusting to focus on certified organic

Cépage: 100% Pinot Noir
Village/Vyd: Mailly Grand Cru; Les Poules
Soil Type: Clay and loam over limestone
Malo: No
Fermentation & Elevage: Barrique
Sur Latte: 84 Months

About Pehu Somonet: 

A fourth-generation producer, David Pehu has taken this 7.5-hectare domaine, located in the Grand Cru of Verzenay in a decidedly “Burgundian” direction. After coming to the estate in 1988, David’s philosophy changed with time, adjusting to focus on certified organic farming and single site and single Cru expressions. “The idea is one vintage, one variety, one place,” says David.

Today he works vineyards spread over several villages. In Verzenay Grand Cru, David farms 3.5 hectares including very old vine parcels. Apart from a very small parcel in Le Mesnil-sur-Oger, the majority of the holdings are all in the Grand Crus of Verzy, Sillery, Mailly, and Bouzy. David also farms a few small plots in Villiers Marmery. Until recently, the Villers grapes were sold, even though the vines were quite old and fruit excellent. In the 2013 vintage, David produced a Blanc de Blancs from Les Chouettes in Villers-Marmery and he was so happy with the results, he will continue.

Vinification is either in tank or in barrel, depending on the particular wine. Pehu, who studied oenology in Burgundy, has been using barrels since 1988, and while most of his barrels are purchased second-hand from Burgundy, he’s experimenting more and more with local oak from Verzy, coopered by the Tonnellerie de Champagne in nearby Cauroy-les-Hermonville. Pehu strictly avoids the malolactic for all of his wines, including the red wines used for making rosé, as he believes that blocking the malo through a very cold cellar better preserves the finesse and expression of fruit in the long run.