Domaine de Baronarques 2018

The wine has a crystalline aspect with a greenish tint.

The complex and varied nose reveals intense aromas of acacia blossom enhanced with honeyed pear and citrus notes. With airing, it expresses perfectly ripe fruit mingled with spicy and white pepper notes.

The fresh and crisp attack leads into a full and succulent mid-palate. Lime flavours dominated by generous, tangy fruit give a certain tension to the wine, which ends on notes of patisserie and flaky pastry.

The long and elegant finish lingers on a thoroughly mineral freshness.

2018

Domaine de Baronarques 2018

Varietal mix 100% Chardonnay

Maturing Fermentation in barrels
Malolactic fermentation for 12% of the wines
Matured for 8 months in French oak barrels

33% new barrels
33% one-year-old barrels
33% two-year-old barrels

Tasting notes

The wine has a crystalline aspect with a greenish tint.

The complex and varied nose reveals intense aromas of acacia blossom enhanced with honeyed pear and citrus notes. With airing, it expresses perfectly ripe fruit mingled with spicy and white pepper notes.

The fresh and crisp attack leads into a full and succulent mid-palate. Lime flavours dominated by generous, tangy fruit give a certain tension to the wine, which ends on notes of patisserie and flaky pastry.

The long and elegant finish lingers on a thoroughly mineral freshness.

After a mild January, the end of winter 2017-18 was colder than in previous years, reaching a low of minus 9° C on 27 February. Budbreak started on 21 March, a normal date for the estate.

Winter and spring were wet, and although the temperatures in April, May and June were normal, flowering took place a few days later than usual, between 29 May and 6 June. July was stormy and hot. Veraison, when the grapes change colour, occurred between 1 and 17 August, still three or four days later than usual.

August and September were hot and dry. Picking started on 10 September and ended in the latest-ripening parcels on 25 September, normal dates for the Limoux region. The grapes were in perfect health and the crop was brought in at optimum maturity. The yield was 41 hl/ha, in line with our expectations.

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