LES HAUTS BOIS 2019 (Domaine Perrault-Jadaud)

TERROIR

The plot is located at Les Hauts Bois, on the hillside of Noizay, whose soil is composed of three different layers: :

• at the top, a formation of sands and gravels called sables de Montreuil, whose sedimentation is continental and dates from the end of the Miocene, 5 million years ago; this formation is frequently clayey and contains pebbles and cobbles composed of Oligocene burstones and Cretaceous flints from the underlying formations, as well as Jurassic limestones of distant origin.
  The grapes making up the cuvée LES HAUTS BOIScomes from this part of limestone sands.
  
  
• In the middle, a layer dating from the Upper Eocene (-37.2 to -33.9 Ma) is found, composed of puddingstones and siliceous pebbles made up of an aggregate of flint and Jurassic cherts within an extremely hard cement.
  
  
• and at the bottom, a layer of flint clays emerges, which result from the alteration of the underlying Turonian formations: these are very sandy clays, strongly red-coloured by the iron oxides and which surround Turonian flints.

WINEGROWING & WINEMAKING

LES HAUTS BOIS is a single-plot cuvée made with grapes from the eponymous lieu-dit. Still classified as a dry wine, it has the highest residual sugar content.

The estate's vines are cultivated according to the principles of the Organic Agriculture, but in the absence of Ecocert certification, we cannot classify the wines as organic. The old Chenin vines that give birth to the LES HAUTS BOIS cuvée are about 35-40 years old, and their yield is around of 35 hl/ha.

The grapes are harvested by hand and then taken to the estate's troglodyte cellars where they are pressed before being vatted for a cold settling operation.
Once the coarser lees have been removed, the must is then transferred to concrete tanks where it undergoes the alcoholic fermentation with the native yeasts as well as the entire malolactic fermentation. It is then aged for 9 months.
Once the maturation is complete, the musts are blended and filtered before bottling, which is made in the summer following the harvest.

• Residual sugar : 6 g/l
• Total SO2 : < 20 mg/l