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WINEMAKING NOTES: The bunches were crushed, chilled and then allowed to soak on skins overnight, before gentle pressing the next day. The juice was then fermented with a special yeast, tolerant to high sugar levels.
PASCAL BOUCHARD Chablis Grand Cru Vaudesir 2012/2013
M. CHAPOUTIER Luberon “La Ciboise” 2012/13
BARWANG The Wall Chardonnay 2013
LANGGUTH WINES Richard’s Riesling Spatlese