Harvesting and vinification
Harvesting is manual.
Vinification is done in stainless steel temperature controlled vats, long maceration (4 to 5 weeks), with daily pigeage and pump over.
Ageing is 18 to 20 months long, 100% in casks (about 20% new).
"The perfect companion for beef, a shoulder of young lamb in its early years, and of game or strongest meat, after several years in a good cellar."
"One of the superstars of the appellation (and vintage), the inky colored 2012 Cornas Les Vieilles Fontaines, which will see 24 months in 15% new French oak, is an extraordinary effort that exhibits blackberry, blueberry, liquid rock, underbrush and charred earth characteristics on the nose. Full-bodied, voluptuous and gorgeously textured, this concentrated, deep and layered effort should become approachable around age 4-5 and have two decades of longevity."
The Wine Advocate #210 – Dec 2013 – Jeb Dunnuck