Eye
Luminous, deep golden-yellow with brilliant green highlights.
Nose
Complex and expressive with ripe quince, baked yellow apple, candied citrus, beeswax, and linden flower, backed by a distinct flinty, herbal-slate minerality.
Palate
Broad, powerful, and textured with rich fruit weight balanced by vertical, mouthwatering acidity. Signature subtle oxidative nuance and touch of phenolics add tension and grip. Long, intense, and persistent finish with notes of dry honey, lingering spice, and a salty, mineral grip.
Food Pairing and Service
Pair Les Vieux Clos with rich poultry like Bresse chicken with morchella, pan-seared scallops, or lobster in butter sauce. Its rich texture and piercing acidity also cut beautifully through washed-rind cheeses, wild mushroom risotto, and aged goat cheese.
Serve around 12–14°C (do not over-chill). Decant 1 to 2 hours prior to serving or open 24 hours ahead to let the oxygen open the wine.
Can be enjoyed early with extensive aeration, but rewards 3 to 10+ years in the cellar.
