In the 1880s, phylloxera reached our region and this hill in particular. To combat this pest, wine growers used resistant American rootstocks.
Before reaching Europe, these plants circulate through Chicago and are stamped along the way. Wishing to thank their American "saviors", the wine growers named the plot after the stamp on the crates: "Chicago".
Growing Conditions
Clay limestone soils.
Vines plowed and have natural grass cover. "Guyot Poussard" pruning method. Rigorous de-budding (set at 16 bunches per vine).
Harvest
The decision of harvest date is vitally important to the expression of our wines. Manual harvest.
Winemaking
Whole bunches placed in vats. Fermentation at low temperatures for 10 days. Juicing by punchdowns. End of fermentation after pressing. Aging in vats for 6 months.
Nose
The first nose is dominate by floral aromas of violet. It then opens with notes of fresh fruit such as strawberry and blueberry. A fairly intense and delicious nose.
Palate
The attack is supple with silky tannins. The wine offers a nice fulness on the palate. We find aromas of red fruits present on the nose. The notes of fresh fruit bring liveliness and deliciousness which makes this cuvée a very pleasant and balanced wine.
Appearance
Ruby red color, purple reflections.
Food Pairing
Charcuteries, quiches pizza, grilled meats and barbecue.