Terroir: The Stéphane Aviron Chenas is produced from pre-phylloxera vines that average over 100 years old from a 13.6 acre parcel that Stephan Aviron has been producing from since 1993. The soil is light and made up mostly of sand and small pebbles over a layer of clay and quartz. The old vines and pour soils combine for incredibly low yields and highly concentrated grapes.
Vinification: The Chenas is vinified using traditional methods, with absolutely no carbonic maceration. The must is macerated for 12-14 days prior in temperature controlled stainless steel vats. The wine is then aged for 12 months in a combination of 1 to 4 year old oak barrels.
Score: 93 PointsWine Enthusiast Author: Roger Voss
This producer, who makes cru wines in a Burgundian way by avoiding the regions carbonic maceration technique, has found a parcel of prephylloxeravines that have produced an impressive wine. It is serious and concentrated, a wine that is made to age over a long period. With black fruits, intense acidity and tannins, it should not be drunk before 2019.
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