Les Hautes Sources Souris
Single-vineyard based on the 2021 harvest with 19% perpetual reserve from 2018 to 2020
All wines rested for six months after disgorgement before leaving the estate.
The Parcel
Rootstock: 41B
Year of planting: 1990
The soils of the Les Hautes Sources Souris parcel are worked only under the vine rows, while the rest is protected by cover cropping mainly of white clover planted 10 years ago, which is naturally replaced year after year by more indigenous plants.
For the protection of this parcel, we use only copper, sulfur, and fermented extracts of burdock and common sage.
The Wine
Work in the cellar is very simple: we intervene only when necessary and nothing is systematic.
Our main objective is to allow the purest expression of the terroir.
Each year, Les Hautes Sources Souris is produced mainly from a single harvest, complemented by a perpetual reserve started in 2018 from this same parcel.
Alcoholic fermentation occurs spontaneously in our barrels thanks to the site’s indigenous yeasts. Sometimes, before harvest, we do a micro-pick to create a native-yeast pied de cuve, which helps the fermentations.
We never use sulfur at harvest; the juice goes straight from the press to the barrels to begin fermentation.
Sulfur is added only lightly after fermentation and is the only input we use.
Settling happens during fermentation, causing our barrels, filled to 100%, to overflow, which expels inert parts and keeps the pulp.
Our wines mature in 228-liter barrels for a minimum of 11 months, on their lees. We do not stir the wines unless correcting faulty oxidation.
The wines are topped up only after fermentation until the warmer spring periods arrive.
Bottling at the estate takes place at the end of July or the beginning of August, followed by 30 months of maturation before disgorgement.
Dosage is adjusted to each wine and therefore varies from year to year.
We do not fine, filter, or carry out tartaric stabilization. A very light deposit may therefore be present in the bottle.