Mineral and sapid. Honey suckle and yogurt.
The 2018 Orbois from Hervé Villemade has a deep golden colour.
On the nose this Menu Pineau is very mineral with wet stone and graphite. It has a floral note of honeysuckle. Yogurt and lemon curd. Plus some herbaceousness with chamomile.
In the mouth it’s medium body and a touch spicy. Sapid and mineral. It shows a nice freshness.
It’s pleasantly bitter on the finish which is medium long.
How it's made
The grapes grow on 50 year-old vines on clay and flint terroir.
2/3 of the fruits is pressed directly, it then ferments and ages on the lees in concrete eggs. 1/3 macerates on the skins for 15/20 days, again in concrete eggs.
Deposits of residual yeast and other particles in wine-making
In the wine world “lees” is the fancy name for dead, decomposed yeast mainly, and some other particles, that are left in the bottle after fermentation.
The lees are extremely important in the process of winemaking. The yeast decomposition, known in the wine world with the name of autolysis, is responsible for the development of those bready, fragrant, buttery notes we all love in great sparkling wines.Link to here...