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Domaine Huber-Verdereau Volnay 2019
France / Red

Domaine Huber-Verdereau Volnay 2019

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Fruit

Earth

Acid

Body

Tannins

This Volnay AOC expresses the appellation’s unique trait: aromatic and expressively fruity Pinot Noirs that are not accompanied by a pronounced tannic structure and so are accessible when young. The vines come from 4 parcels, all on clay soil, planted in 1949, 1985, 1952 and 1973.

Domaine Huber-Verdereau was founded in 1994 by Thiebault Huber, who is Alsatian on his father’s side and Burgundian on his mother’s. The domaine dates back to the 19th century when the Verdereau family began to cultivate vines on their property in Volnay. Thiébault’s grandfather, Raoul Verdereau, developed the estate between 1928 and 1976 and split it between his two daughters. Thiebault’s parents inherited 3.5 ha but only sold grapes.

After studies in hotel management and wine in Strasbourg, Thiebault worked for Marcel Deiss before becoming a sommelier at the legendary Moulin de Mougins restaurant in Cannes. Realizing his first love was wine, he returned to Burgundy to his family’s vineyard. Simultaneously, he trained at the Wine College of Beaune while also working at the vineyard of his cousin Jean-Marc Bouley, in Volnay.

Farming practices: from the very beginning Thiebault decided to eschew chemical fertilizers and herbicides, utilizing compost and ploughing instead. His philosophy has always been to focus on the quality of the grapes, based on 3 guiding principles: respect for the soil, biodynamic farming, and controlling yields. He started converting the vineyard to organic farming in 2001 and to biodynamic farming in 2005, followed by Demeter and Ecocert certification. According to Thiebault, this method of agriculture is the cleanest and is essential, as it puts man in harmony with nature.

Country
France
Sub-Region
Volnay
Region
Burgundy
Varieties
Pinot Noir
Farming
Biodynamic
Soil
Clay, limestone
Winemaking
The grapes are hand-picked in 50L crates, carefully sorted, and given 4 to 5 days of pre-fermentation cold maceration. Alcoholic fermentation without any pigeage. The temperatures are kept hot at the end of the fermentation to confine the tannins. Vatting time 25 days. Aged in 228l and 350l Allier oak barrels (1 to 4 years old) for 12 months.