Burgundy

Domaine Albert Morot (Organic)

The Estate

Domaine Albert Morot has been synonymous with AOC Beaune since 1820. This benchmark domaine has been continuously run by founder Albert Morot’s descendants. Since 2000, Albert’s great, great-grandnephew runs the family business and has ushered it into a new era. Geoffroy and his team farm eight hectares almost entirely in premier cru vineyards. The domaine is currently being converted to organic farming. The vines average 50 years of age and yields are kept low, between 25 to 35 hectoliters per hectare.


Savigny-les-Beaune 1er Cru Monopole La Bataillère aux Vergelesses

Appellation: AOC Beaune 1er Cru

The Vines: Planted mid-slope and exposed to the south-southeast at a density of 10,000 vines/ha. Vines planted in the years 1971, 1990, 1999. Pruned using the Guyot method.

Varietals: 100% Pinot Noir

Soil: Sandy limestone

Surface Area: 1.2 ha

Harvest: Manual, Green harvest

Vinification: Traditional method, completely de-stemmed in open vats. Pigeage or remontage once a day.

Aging: 14 months in French oak barrels, 30% of which are new. Slow malolactic fermentation. No racking.  Bottling by gravity, with no fining or filtering.

Indigenous Yeast: Yes

2015 Reviews: “…sauvage-suffused aromas of dark currant and violet. The impressively rich and well-concentrated medium-bodied flavors deliver fine length on the slightly warm and built-to-age finish.”-91pts, Burghound

PDF

Beaune 1er Cru Cent-Vignes

Appellation: AOC Beaune 1er Cru

Average Age of the Vines: 45 years old

Varietals: 100% Pinot Noir

Soil: Clay, silt, sand and limestone

Surface Area: 1.27 ha

Harvest: Manual

Vinification: 100% destemmed. Cuvaison starts with 4-5 days of pre-fermentation maceration and lasts in total about 20 days. 2 punch downs daily until fermentation is underway, then pumping over is used.

Aging: The wine is aged in oak barrels (30% new oak) for 16 months. No fining or filtration. The wines are not racked until bottling to preserve the wines with their carbon dioxide rather than rack and add sulfur.

Indigenous Yeast: Yes

Alcohol: 13%

Production: 500 cases

Tasting Notes: Fresh and expressive nose, with aromas of black cherry, raspberry, licorice and leather, tempered with notes of earth and wood spice. Medium-bodied with a balanced and persistent finish.

Food Pairings: Potato gratin, white meat, red meat, firm cheeses

2016 Reviews:

“…classic aromas of bitter cherry, dark berries and licorice pastille with a bit of air. Energetic, precise and linear but also conveys an attractive element of sweetness to its intense black cherry and spice flavors. Finishes juicy and long, with rather suave tannins.”-91pts, Stephen Tanzer, Vinous

2015 Reviews:

“Ripe, warm and with delicious strawberry and red-plum fruits…generous and full of fruit.”-95pts, Roger Voss. “Wine Enthusiast Top 100 Wines of 2017.” Wine Enthusiast. 11/1/2017

“A ripe yet appealing fresh nose displays notes of black cherry liqueur, plum, violet and warm earth…lightly mineral-inflected finish.”-92pts, Burghound

PDF

Beaune 1er Cru Toussaints

Appellation: AOC Beaune 1er Cru

The Vines: The vines are exposed to the southeast and are pruned using the Guyot method. Average age of vines is 45 years old.

Varietals: 100% Pinot Noir

Soil: Limestone and clay

Surface Area: 0.77 ha

Average Yield: 35 hl/ha

Harvest: Manual

Vinification: 100% destemmed. Cuvaison starts with 4-5 days of pre-fermentation maceration and lasts in total about 20 days. 2 punch downs daily until fermentation is underway, then pumping over is used.

Aging: The wines are not racked until bottling to preserve the wines with their carbon dioxide rather than rack and add sulfur.

Indigenous Yeast: Yes

Alcohol: 13%

Production: 300 cases

Tasting Notes: Aromas of black cherry and licorice. Lovely depth and subtle fruitiness here-a very elegant wine. Finishes firmly tannic.

Food Pairings: Rich dark meat or goat cheese

2016 Reviews: 

“…sports moderately generous wood influence on the spiced plum liqueur-like aromas. There is fine delineation to the more refined medium-bodied flavors that are a combination of focused power and a lovely minerality, all wrapped in a dense, serious and once again sneaky long finish.”-90pts, Burghound

2015 Reviews: 

“The wine is beautiful—ripe with generous red fruits and with balanced acidity…concentration, juicy acidity and a smoky background.”-94pts, Wine Enthusiast

“… good freshness to the very rich, concentrated and mouth coating flavors that are also quite generously proportioned…a velvety, even opulent palate impression that also buffers the medium firm tannins on the slightly warm finish.”-92pts, Burghound

PDF

Beaune 1er Cru Les Aigrots Rouge

Appellation: AOC Beaune 1er Cru

The Vines: Located directly north of the famous Beaune Clos des Mouches in ‘Les Aigrots,’ the vines are exposed to the southeast and are pruned using the Guyot method

Average Age of the Vines: 35 years old

Varietals: 100% Pinot Noir

Soil: Clay, sand, and limestone

Surface Area: 0.75 ha

Average Yield: 35 hl/ha

Harvest: Manual

Vinification: 100% destemmed. Cuvaison starts with 4-5 days of pre-fermentation maceration and lasts in total about 20 days. 2 punch downs daily until fermentation is underway, then pumping over is used.

Aging: The wine is aged in oak barrels (30% new oak) for 16 months. No fining or filtration. The wines are not racked until bottling to preserve the wines with their carbon dioxide rather than rack and add sulfur.

Indigenous Yeast: Yes

Alcohol: 13%

Production: 300 cases

Tasting Notes: Tar, smoke, licorice complimented by plum fruit and notes of red raspberry and violets.

Food Pairings: Red meat, game, pungent cheeses such as Epoisses

2016 Reviews: 

“Very dark aromas of cassis, blackberry, blueberry, violet and licorice pastille…an enticing sappiness to its dark berry and licorice flavors. This concentrated, very juicy wine spreads out on the back end, finishing with rather suave palate-dusting tannins.”-92pts, Vinous

2015 Reviews: 

“…a smooth-texture wine…ripe tannins, generous fruit and balance. As the wine develops, the rich red-berry fruit will show strongly.”-94pts, Wine Enthusiast

“…notes of black cherry, cassis, violet and a hint of exotic tea… exceptionally rich and velvety medium weight flavors exude a fine bead of minerality…”-93pts, Burghound

PDF

Beaune 1er Cru Teurons

Appellation: AOC Beaune 1er Cru

The Vines: The vines are exposed to the southeast and are pruned using the Guyot method. Average age of vines is 52 years old.

Varietals: 100% Pinot Noir

Soil: Limestone and clay

Surface Area: 1 ha

Average Yield: 35 hl/ha

Harvest: Manual

Vinification: 100% destemmed. Cuvaison starts with 4-5 days of pre-fermentation maceration and lasts in total about 20 days. 2 punch downs daily until fermentation is underway, then pumping over is used.

Aging: The wine is aged in oak barrels (30% new oak) for 16 months. No fining or filtration. The wines are not racked until bottling to preserve the wines with their carbon dioxide rather than rack and add sulfur.

Indigenous Yeast: Yes

Alcohol: 13%

Production: 350 cases

Tasting Notes: Wines from Teurons are typically bigger and richer. Red fruit aromas complimented by smoky minerality. Rich and fleshy with notes of cherry and licorice. Quite silky with serious tannins.

Food Pairings: Boeuf Bourguignon

2016 Reviews: 

“Medicinal black cherry, spices, licorice and a whiff of game on the nose…Finishes with dark fruit and licorice notes, substantial dusty tannins and saliva-inducing salinity.”-92pts, Vinous

2015 Reviews: 

“This structured firm wine is full of tannins as well as ripe fruit. It is concentrated, showing smoky wood flavors as well as plenty of red berries.”-94pts, Wine Enthusiast

“Extremely primary scents of kirsch and licorice…accompanied by a tarry nuance…its substantial tannins seemingly well supported by its impressive stuffing. Showed more animal and leather notes with air, which is typical for this often Gevrey-like Beaune wine.”-92pts, Vinous

PDF

Domaine Anita – Beaujolais

The Estate

Domaine Anita is a relative newcomer to the vineyards of Beaujolais.  Anita Kuhnel started her own estate in 2015 after 15 years in the family business.  She is passionate about winemaking and has been involved since the beginning in the production of cellar wines.

The Domaine, located in Chenas, operates within 6 appellations (Moulin à Vent, Morgon, Chénas, Fleurie, Beaujolais, Beaujolais-Villages), each located on exceptional terroirs.  Sustainable agriculture is implemented on each plot.

On the granite soils, where the Gamay varietal flourishes, Domaine Anita chooses to maintain a high plantation density in order to optimize the quality of the grapes, resulting in smaller fruit with thick skin and rich pulp.

From picking to bottling, the identity of each parcel is respected, offering diversity to each wine.  The famous Moulin à Vent “Reine de Nuit”-a small plot, a true jewel-was the first to benefit from this particular attention and reveal the extraordinary potential of its terroir.  In 2013, the Domaine began to use destemmed grapes for vinification; the resulting wine was named Moulin à Vent “Coeur de Vigneronne”, or “Heart of the Winegrower”.

Domaine Anita is surrounded by a tight team of viticultural employees who carry out all manual work.  Corentin, Anita’s son, has been assisting with the business thanks to an immersion in the trade since childhood.

The future objectives of the estate are to develop an even more earth-friendly viticulture, to achieve a more advanced winemaking style, and to increase export sales.


Chénas Cuvée P’tit Co Les Brureaux

Overview: Planted on the hillside of Brureaux and vinified in Chénas “À la Bourguignonne.”  This wine is Corentin.

Soil: Marne soils

Vines: Low yielding vines 50-70 years old

Tasting Notes: Sparkling garnet color. This Chénas releases floral aromas of peony and rose, as well as spicy notes. The mouth is a generous and well structured, yet gentle and velvety – a real treat.

Serving temperature: 13°C

Aging potential: 4-8 years

Food Pairings: dishes such as blanquette de veau, cream chicken from Bresse, cottage cheese.

2016 Reviews:

“This wine comes from a three-acre parcel of 50-year-old vines. It is beautifully structured with dense tannins as well as deliciously juicy black fruits. The acidity and the firm dry core both point to good aging ability.”-92pts, Roger Voss, Wine Enthusiast

“There is fine mineralité to this Chénas: articulating its terroir with great clarity. The palate is well balanced with sappy red berry fruit, cold stone and a touch of sour cherry. It has a prickle of spice right on the finish, moderate in terms of aftertaste, a wine that gets the job done with efficiency. This is a delicious Chénas to relish over several years.”-90pts, Neal Martin, Wine Advocate

“Mineral-accented raspberry, cherry and licorice aromas show very good clarity and pick up a hint of white pepper with air. Offers juicy, nicely concentrated red fruit flavors that deepen steadily through the mid-palate. Blends power and finesse smoothly, finishing sappy, subtly sweet and long, with just a touch of fine-grained tannins.”-90pts, Josh Raynolds, Vinous

2015 Reviews:

“Ripe raspberry and potpourri scents, lent vivacity by a smoky mineral quality and a hint of white pepper. Juicy red and dark berry and rose pastille flavors show very good depth, and a vibrant mineral accent provides lift and definition.”-92pts, Josh Raynolds, Vinous


Prix Bacchus

Chénas Prix Bacchus

Tasting Notes: Deep violet color. Aromas of ripened dark fruit and intense peppery notes. The texture envelops the palate with its generosity, richness, and supple tannins, and the finish is round and sublime.

Serving Temperature: 15°C

Aging potential: 7 years

Food Pairings: rib-eye, goat cheese.


Morgon Cuvée Chateau Gaillard

Age of the Vines: 80 to 90 years old

Soil: Schistous soils

Vinification: 50% of the harvest is de-stemmed. It undergoes about a 12 day maceration, and is then bottled in early March.

Tasting Notes: Intense scarlet color.  The bouquet is complex with floral, peachy notes.  The attack on the palate is direct and strong with virile, mentholated tannins that become suppler over time.

Serving Temperature: 14°C

Aging Potential: 5 years

Food Pairings: Chicken liver terrine, tête de veau, goat cheese

2016 Reviews:

“All the pent-up power inherent in a Morgon awaits in this wine. With dense tannins and concentration from the 85-year-old vines, this still-structured wine is packed with ripe black fruits. The juicy acidity gives a crisp edge…”-93pts (Editor’s Choice), Roger Voss, Wine Enthusiast

“…opening with rose petal-tinged brambly red fruit. The palate is fresh on the entry with fine tannin, well judged acidity and bestowed the structure of Morgon… the finish that betrays just a hint of Padron peppers.”-90+pts, Neal Martin, Wine Advocate

“Fresh red berries, pungent flowers and a mineral nuance on the nose. Offers juicy raspberry and boysenberry flavors that show very good energy. A jolt of tangy acidity adds back-end lift. Made in a pliant, fruit-driven style, displaying seamless texture and a long, focused finish that features rounded tannins and a lingering lavender note.”-90pts, Josh Raynolds, Vinous

2015 Reviews:

“Fresh red and blue fruits, allspice and pungent flowers on the lively, mineral-inflected nose. Juicy and penetrating in the mouth, offering vibrant raspberry and boysenberry flavors and hints of cola and bitter chocolate.”-91pts, Josh Raynolds, Vinous


Moulin-à-Vent Reine de Nuit

Tasting Notes: Deep garnet color. Bursting with ripe, black fruity notes, hints of kirsch enhanced by candied orange peel and praline. The notes expressed in the bouquet are reflected on the palate.  Beautiful purity, creamy, fleshy mouth feel, and a good tannic structure with silky tannins.  Pleasant to drink now, but also ages very well.

Aging Potential: 6 years

Serving Temperature: 15°C

Food Pairings: Foie gras, leg of lamb, Bresse chicken, Chaource cheese

2015 Reviews:

“…ripe black cherry and iodine-scented bouquet…medium-bodied with saturated ripe tannin, oodles of black cherry and cassis fruit with a spicy and controlled finish to urge you back for another sip.”-92pts, Neal Martin, Wine Advocate

“Medicinal cherry, cassis, rhubarb and licorice aromas are lifted and sharpened by a smoky mineral flourish. Sappy, penetrating and lively on the palate, showing excellent clarity to the bitter cherry and dark berry flavors.”-92pts, Josh Raynolds, Vinous


Moulin-à-Vent Cuvée Tres Vieille Vigne Les Caves

Overview: Produced from vines about 80 years old situated on the prestigious hill “des Caves” in Chenas, this wine offers a lovely finesse and elegance.

Yield: 35 hl/ha

Tasting Notes: Deep garnet color.  This Moulin-à-Vent reveals a racy yet distinguished bouquet, with floral (rose petal), fruity, and subtly spicy notes.  The finesse and elegance expressed in the nose are confirmed on the palate with very chiseled and seductive tannins.  Powerful, rich, and warm, with very good length on the finish enhanced by hints of white pepper.

Aging Potential: 7 years

Serving Temperature: 16°C

Food Pairing: Grilled steak, Brie de Meaux, raspberry tart

2016 Reviews:

“…this wine is rich and dense, with a strong mineral texture and ripe black plum and cherry flavors. Drink this powerful, concentrated and structured wine…”-93pts (Cellar Selection), Roger Voss, Wine Enthusiast

“Vibrant blueberry, raspberry liqueur and floral aromas are complicated by zesty blood orange and peppery spice nuances. Sappy, focused and energetic on the palate, offering intense black raspberry, bitter cherry and spicecake flavors and a touch of smokiness. Clings with impressive intensity and persistence on the sappy, youthfully tannic finish, which leaves a sweet blue fruit note behind.”-92pts, Josh Raynolds, Vinous

“It has a very well defined bouquet with mineral-rich, fresh red berry fruit and hints of wilted violet petals emerging with time. The palate is medium-bodied with crisp tannin, dark berry fruit mixed with a subtle marine note, just a suggestion of brine and brown spices enhancing the finish. What an excellent Moulin-à-Vent from the Kuhnels!”-91pts, Neal Martin, Wine Advocate

2015 Reviews:

“…a lovely cassis and kirsch-scented bouquet that is pure and sensual. The palate is medium-bodied with smooth, almost silky tannin, bursting with luscious red cherry and raspberry fruit laced with white pepper and Asian spices…Very well crafted and sure to give so much drinking pleasure over several years.”-92pts, Neal Martin, Wine Advocate

“High-pitched cherry and black raspberry scents, along with suave floral and white pepper accents. Juicy red and dark berry flavors deepen and expand with air and pick up a smoky mineral flourish…Smoothly blends power and elegance and finishes with gentle tannic grip and a resonating red fruit note.”-91pts, Josh Raynolds, Vinous


Moulin-à-Vent Fût de Chêne

Location: Originating from a plot of land called “Rochegrès” in Chenas, this Moulin-à-Vent has depth and complexity of flavor.  Planted on poor, sandy soils, the Gamay vines search for pockets of Managese that are present in the subsoil.

Tasting Notes:  Deep, intense violet color.  The nose opens with woodsy notes and hints of toasted bread, mocha, and licorice.  On the palate, this wine reveals a beautiful harmony between a fine, subtle, flexible woodiness and a very good concentration; full-bodied and rich.

Aging Potential: 7-10 years

Serving Temperature: 15°C

Food Pairings: Dishes such as Coq au Moulin-à-Vent, and aged cheeses

2015 Reviews: “Oak-accented dark berry, cherry cola and mocha scents, along with suggestions of woodsmoke and violet. Broad and weighty on the palate, offering candied cherry, dark berry and vanilla flavors that tighten up slowly on the back half.”-90pts, Josh Raynolds, Vinous


Moulin-à-Vent Coeur de Vigneronne

Commune: Chénas

Lieu-dit: Les Caves

Soil: Granite with manganese throughout

Exposition: East and southeast

Altitude: 220 meters

Grape Varietals: Gamay

Plantation Density: 10,000 vines/hectare

Age of the Vines: 45 years old

Harvest: The grapes are picked by hand and sorted on the vine.

Vinification: 20% grape bunches, 80% de-stemmed grapes.  Daily pigeage.  Maceration for 14 days.  The grapes are crushed in a horizontal press at a very low pressure for a slow extraction.

Aging: 11 months in oak barrels of 4 wines, followed by 5 months in bottle.

ABV: 13.2%

Total Acidity: 4 g/l

Volatile Acidity: 0.64 g/l

Residual Sugar: 1.60 g/l

Cellaring Potential: 8-10 years

Tasting Notes: This “Bourguignonne” wine is a fascinating expression of gamay. The destemming has, through the pigeage, a maximum extraction of color and noble tannins. The color is deep, the aromas of dark fruit combine wonderfully with the roasted notes associated with aging. The palate is rich, smooth, and silky.

2016 Reviews:

“This wine is hugely structured and dense, displaying the real heart of Moulin-à-Vent in its richness. Black plum and spice from wood aging give this wine a ripe character and aging potential.”-94pts, Cellar Selection, Wine Enthusiast

“Deeply pitched dark berry and cherry compote aromas, along with hints of candied licorice and allspice. Offers concentrated blueberry and bitter cherry flavors that unfold slowly, picking up a spicy nuance and turning sweeter on the back half. Clings with strong tenacity on the finish, which is framed by smooth, slow-building tannins.”-91pts, Vinous


Fleurie Les Moriers N°1

Location: Fleurie lieu-dit “Les Moriers”

Soil: Granite soil at about 230 meters above sea level

Exposition: East

Age of the Vines: 6 years old

Tasting Notes: For a long time, “Les Moriers” has been one of the most highly reputed terroirs of Fleurie. Its soil is mainly composed of granite, giving the wine a floral and spicy quality even when young. On the palate, this cuvée develops tannis with incredible finesse. Despite their young age, the vines of “Les Moriers” have a similar high quality to that of a grand cru.

2016 Reviews: “…very elegant bouquet with scents of redcurrant and raspberry coulis. There is plenty of freshness locked in here. The palate is medium-bodied with sappy red berry fruit…delivering plenty of freshness and tension on the finish. Very fine.”-Neal Martin, Wine Advocate

Domaine Bertrand Machard de Gramont (Organic)

The Estate

Bertrand Machard de Gramont created the estate in 1983 after having worked for many years for the family domain.  In 2001, the production area was expanded to 6 hectares thanks to the spectacular replanting on the terraces of the “Vallerots” plot, on virgin soil which had been partly abandoned since Phylloxera.  In 2004, Bertrand’s daughter Axelle took over winemaking for the estate.

Harvest

Harvest time is generally  in the second part of September.  The grapes are hand picked by a team of 20 people and gathered into 30 kilogram boxes.  Generally, the Hauts-Prûliers plot is harvested first as these grapes always mature the earliest, due to the south-eastern exposure and protection by a high wall.  The last vineyards to be harvested are Les Vallerots and Les Terrasses des Vallerots, as they are planted at one of the highest points in the Nuits-Saint-Georges appellation.

Vinification

The harvest is 100% destemmed, then the grape bunches are placed in large wooden tanks.  The juice is put in a cooling unit to lower the temperature to 6-8 °C.  The alcoholic fermentation period lasts around 2 weeks; punching the cap and pumping-over are both carried out.  Then devatting and pressing are done before  settling of the juice in a sedimentation tank.

Aging

The wine is put into 228 liter oak barrels; most of them are second hand barrels (to avoid too much woody taste).  There is no racking after the malolactic fermentation.  After 18-20 months, each barrel is racked and put in a tank for blending.  Sulfur is added before bottling on premises; no fining or filtration.


Nuits-Saint-Georges Les Terrasses des Vallerots

Production Area: 2 hectares

First Planting: In 1984, by Bertrand Machard de Gramont.  This plot had sat unplanted and untreated since the Phylloxera crisis in the 19th century, resulting in wines that reflect the purity of the terroir.

Grape Varietal: 100% Pinot Noir from 15 year-old vines

Soil: Clay limestone

Harvest: The fruit is hand-harvested and sorted.

Vinification: 100% destemmed.  2 weeks of fermentation, followed by aging in 228-liter used oak barrels for 18-20 months.  Unfined, unfiltered, and minimal sulfur added.

Tasting Notes: This is a wine of fine aromatic purity and fresh, mineral character.


Nuits-Saint-Georges Aux Allots

Location: Situated at the base of the hill, close to Vosne-Romanée.

Grape Varietal: 100% Pinot Noir from very old 80-100 year old vines.

Soil: Deep layers of clay and limestone.

Harvest: The fruit is hand-harvested and sorted.

Vinification: 100% destemmed.  2 weeks of fermentation, followed by aging in 228-liter used oak barrels for 18-20 months.  Unfined, unfiltered, and minimal sulfur added.

Tasting Notes: This wine is fleshy and full and with a long, beautiful finish.

Domaine Bryczek – Côte de Nuits

logo-final

Overview

Georges Bryczek was born in Poland in 1912 and came to France in 1938, working after the war for a number of local vignerons before setting up on his own vineyard in the early 1950s.  Being a devout Catholic, Georges made a pilgrimage in 1979 to Rome where he had an audience with the aging Pope Jean-Paul II and presented him with some of his best wine.  His Holiness blessed the wine and the estate, signed Bryczek’s livre d’or, and gave him permission to name the wine “Cuvée du Pape Jean-Paul II.”

The Estate

The estate is now run by Christophe (3rd generation of the Bryczek family) who has single-handedly raised the quality and the recognition of Domaine Bryczek wines in recent vintages to higher levels than ever before.  Clive Coates was especially pleased by the ’07 and ’08 vintages:

“It’s now the grandson, 31 year old Christophe.  And the quality merits a re-visit…I found the 2008s rich and succulent…elegant.  And the 2007s are very good too.”

-Coates, Clive. “The 2008 Burgundy Harvest.” www.clive-coates.com. December 2009.

The estate consists of 3 hectares and is split into 5 appellations: Morey-Saint-Denis Premier Cru, Les Chenevery (Cuvee du Pape Jean Paul II), Morey-Saint-Denis, Gevrey-Chambertin, and Chambolle-Musigny.  The daugter of Georges Bryczek married Jean-Claude Fourrier, winemaker at the excellent Domaine Fourrier, and through this union, the Clos Solon plot in Morey-Saint-Denis (from which the Morey-Saint-Denis “Clos Solon” Pinot Noir is produced) was split between the two families.


Chambolle-Musigny

Appellation: Morey-Saint-Denis

Region: Burgundy

Sub-Region: Côte de Nuits

Grape Varietal: 100% Pinot Noir

Alcohol Content: 13%

The Vines: The winemakers handle the vines with great care, pruning each vine by hand and using organic fertilizer-no pesticides or herbicides are used whatsoever.  The grapes are harvested manually.

Vinification: Fermentation lasts 10-12 days, taking place in concrete tanks using only natural yeasts at a temperature of about 32-33°C.  Remontage is carried out during fermentation.

Aging: The wine is matured in oak barrels for a period of 18 months; for the first 6 months the wine is kept in new barrels, then moved to older barrels in month 7.  The wine is racked twice, and is fined using egg shells; no filtration is performed in order to preserve the condensed fruit flavors of the wine.

Tasting Notes: Slightly translucent garnet color.  Black fruit and cherry liqueur on the nose, and tart cherry on the palate with an intensity and brisk minerality on the finish.

Serving Temperature: 16-18°C

PDF

Morey-Saint-Denis Clos Solon

Appellation: Morey-Saint-Denis

Region: Burgundy

Sub-Region: Côte de Nuits

Vineyard: Clos Solon

The Vines: The winemakers handle the vines with great care, pruning each vine by hand and using organic fertilizer-no pesticides or herbicides are used whatsoever.  The grapes are harvested manually.

Vinification: Fermentation lasts 10-12 days, taking place in concrete tanks using only natural yeasts at a temperature of about 32-33°C.  Remontage is carried out during fermentation.

Aging: The wine is matured in oak barrels for a period of 18 months; for the first 6 months the wine is kept in new barrels, then moved to older barrels in month 7.  The wine is racked twice, and is fined using egg shells; no filtration is performed in order to preserve the condensed fruit flavors of the wine.

Grape Varietal: 100% Pinot Noir

Tasting Notes: The Bryczek family and the Fourriers split this vineyard holding when the Fourriers married into the Bryczek family.  Clos Solon is a beautiful site that features wines with a color just a little more than medium in depth.  The nose is forward, with dark-skinned fruit notes over a more reticent, redder fruit – eventually cherry liqueur notes are revealed. The entry shows a hint of saline or with just a slight edge to the acidity, but behind is a palate to coat it, with smooth, relatively concentrated dark-red fruit. The finishing flavor has both depth and interest, coupled with a twist of old-vine creaminess. A finer wine than many that carry a 1er Cru label!

PDF

Gevrey-Chambertin Aux Echezeaux

Appellation: Morey-Saint-Denis

Region: Burgundy

Sub-Region: Côte de Nuits

Grape Varietal: 100% Pinot Noir

The Vines: The winemakers handle the vines with great care, pruning each vine by hand and using organic fertilizer-no pesticides or herbicides are used whatsoever.  The grapes are harvested manually.

Vinification: Fermentation lasts 10-12 days, taking place in concrete tanks using only natural yeasts at a temperature of about 32-33°C.  Remontage is carried out during fermentation.

Aging: The wine is matured in oak barrels for a period of 18 months; for the first 6 months the wine is kept in new barrels, then moved to older barrels in month 7.  The wine is racked twice, and is fined using egg shells; no filtration is performed in order to preserve the condensed fruit flavors of the wine.

Tasting Notes: Medium-bodied, deep scarlet colored Gevrey-Chambertin. On the palate, this wine is powerful yet refined, with a chewy mouth feel. Fragrant notes of black cherry, spice, toasted bread, and tobacco. Long and elegant on the finish.

PDF

Morey-Saint-Denis 1er Cru Cuvée du Pape Jean-Paul II

Appellation: Morey-Saint-Denis

Region: Burgundy

Sub-Region: Côte de Nuits

Grape Varietal: 100% Pinot Noir

Annual Production: 3,000 bottles

Average Yield: About 30 hl/ha

The Vines: Produced solely from vines planted in 1920.  The winemakers handle the vines with great care, pruning each vine by hand and using organic fertilizer-no pesticides or herbicides are used whatsoever.  The grapes are harvested manually.

Vinification: Fermentation lasts 10-12 days, taking place in concrete tanks using only natural yeasts at a temperature of about 32-33°C.  Remontage is carried out during fermentation.

Aging: The wine is matured in oak barrels for a period of 18 months; for the first 6 months the wine is kept in new barrels, then moved to older barrels in month 7.  The wine is racked twice, and is fined using egg shells; no filtration is performed in order to preserve the condensed fruit flavors of the wine.

Tasting Notes: Striking structure and dark color. Tasty and spicy in taste and especially muscular black fruit bouquet. Great class!

Food Pairings: Highly recommended with game, lamb, poultry, and aromatic cheeses.

PDF

Domaine Chevalier Père et Fils

logo

The Estate

Marcelle Dubois, along with his daughter and son-in-law, Emile Chevalier, inherited the estate just after WWI.  Conscientious and meticulous, Emile Chevalier spent years of hard work perfecting the quality of the vines after the difficult years of the phylloxera crisis.  His son, Georges, took over management after Emile and began to enlarge the estate and increase the prestige of Domaine Chevalier, beginning with the planting of 3 hectares of vines in Gamay.

Georges Chevalier learned quickly, not only because he loved this work, but because of his serious dedication to producing remarkable wines.  In 1959, he decided to bottle all the harvests, the result being that since 1969, all wines sold to his customers were sold in bottles bottled on the estate.  In 1975, Georges’ son Claude joined the family business, and continued to expand the estate by adding a further 11 hectares.

Since 1994, Claude, with the influence of his father, has concentrated solely on vinification of Estate wines.  In 1998, he decided to change certain working methods in the vineyard, as well as the vinification process—new barrel selection, fermenting time, maturing time in barrels, filtration, etc.

Today, the estate produces more structured wines that are exceedingly pleasant in their youth with excellent cellaring potential.  Every day, Claude Chevalier continues to work towards the improvement of quality of his wine in order to always produce the best wines possible for the consumer.

The Location

Two hamlets share this Domaine of 266 hectares: Ladoix, which takes its name from the old French name “La Douix” (The Source) and Buisson, recognized since 1305 and former property of the Hospices de Beaune.

The southeastern exposure as well as its unique and exceptional position—at the northern tip of the Côte de Beaune and the edge of the Côte de Nuits—offers a nice hierarchy of AOC wines, which few villages can approach, with its AOC Burgundy red and white, AOC Villages red and white (120 ha), AOC Villages Premier Cru red and white (35 ha), and finally the AOC Grands Crus (29 ha) with the famous Corton red and Corton Charlemagne white.

It is thanks to the hard work of the winemakers and the quality of the wines they produce (very balanced and uniquely structured reds and whites with complex characteristics and superior aging potential) that Ladoix has gained notoriety, which it richly deserves.


Bourgogne Rouge

Surface Area: 34 ares

Grape Varietals: 100% Pinot Noir

Location: Regional appellation; from parcels based in the village of Ladoix

Annual Production: 3,000 bottles

Vinification: Traditional vinification in vats for 10 days with temperature control.  Maturation takes place in oak barrels for 10 months.  Bottling in September before or after harvest.

Tasting Notes: This wine has an elegant and refined character as well as a light and fluid structure in the mouth.  It is richly colored-crimson when young,  and shading towards dark ruby with age.  The bouquet has aromas of strawberry, cherry, cassis, and blueberry which evolve into cooked prune, pepper, and earthy notes.

Serving Temperature: 12 to 14° C

Food Pairings: Salads, meat or poultry tarts, and Pot-au-feu (French beef stew)


Bourgogne Blanc

Location: Regional appellation; the vineyards are situated in the village of Ladoix Serrigny

Soil: Clay and chalk

Surface Area: 20 ares

Grape Varietals: 100% Chardonnay

Annual Production: About 1,400 bottles

Vinification: Racking of the must for about 24 hours.  The wine is cooled before alcoholic fermentation takes place in vats for a period of 11 months (one part in oaks barrels when available).  Fining and light filtration before bottling.

Tasting Notes: Transparent golden color, bright and clear with green reflections.  The nose is discreet, fine, fresh, and elegant, with soft and subtle aromas.  The wine is fatty on the palate at the start with a good balance between freshness and roundness.  Notes of honey and white flowers, with a hint of smokiness. Long finish with a surprising punch of prunelle (plum liqueur).

Serving Temperature: 11-13°C


Bourgogne Aligoté

Location: Regional appellation of Burgundy. The appellation Bourgogne Aligoté is restricted to white wines grown from the Aligoté grape

Surface Area: 82 ares

Average Age of the Vines: 30 years old

Grape Varietals: 100% Aligoté

Vinification: Racking of the must for about 24 hours. The wine is cooled before alcoholic fermentation takes place in vats for a period of 11 months (one part in oaks barrels when available). Fining and light filtration before bottling.

Annual Production: About 6,000 bottles

Tasting Notes: The color is a brilliant gold. The bouquet is vibrant with honeyed aromas of vanilla and hazelnut. The attack is supple and round on the palate with notes of lemon and vanilla.

Serving Temperature: 11 to 12°C

Food Pairings: Excellent as a pre-dinner aperitif, or mixed with blackcurrant liqueur to become “Kir”. Matches well with grilled fish, oysters, puff pastries, escargot with butter and garlic, and Jambon Persillé, a Burgundian specialty.

2015 Reviews: “…softly exotic aromas that lead to rich and relatively full-bodied flavors that culminate in a clean and dry finish…delicious and easy-to-like.”-Burghound


Ladoix Villages Rouge

Location: When coming from the direction of Dijon, it is at Ladoix that the Côte de Beaune begins, right near Aloxe Corton.  Ladoix is located in the northern sector of the Côte de Beaune adjoining the Côte de Nuits vineyards.  The village lies at the foot of the Coteau de Corton.

Soil: Chalk-marl

Surface Area: 3.50 hectares

Grape Varietals: 100% Pinot Noir

Average Age of Vines: 45 years old

Annual Production: About 20,000 bottles

Vinification: Traditional vinification in temperature controlled vats for 10 days

Aging: Maturation in oak barrels (25% in 1 year old barrels) for 12 months

Tasting Notes: Supple wine with fine tannins. Very aromatic, with cherry and raspberry notes.

Cellaring Potential: 8-12 years

Serving Temperature: 15-16ºC

Food Pairings: Parma-type hams, fibrous meats with subtle flavors like rabbit or boiled beef, giblets in sauce, feathered game, mild cheeses such as Vacherin, Reblochon, or Cïteaux.

2015 Reviews: “A youthful, albeit concentrated nose, with some emerging floral touches. Intense fruit on the palate, still backward, but with a suggestion of more to come.”-93pts, Decanter


Ladoix Blanc

Location: The village of Ladoix is located north of the Côte de Beaune and the limit of the Côte de Nuits; it lies at the foot of the hill of Corton and the neighboring village of Aloxe Corton. The vineyards are oriented to the east and the southeast.

Production Area: 1.60 ha

Grape Varietals: 75% Chardonnay; 25% Pinot Blanc

Soil: Clay limestone and marl

Annual Production: 2,000 bottles

Alcohol Content: 13%

Vinification: Débourbage for 24 hours; cooling down; alcoholic fermentation in oak barrels (25% new wood) for 11 months. Collage and light filtration before bottling.

Tasting Notes: Lovely bright golden color, with bouquet of citrus, honey, and sweet hay. The palate is medium-bodied and refreshing, with notes of lemon and stone fruit on the finish, along with gentle spice and hint of vanilla.


Ladoix Rouge 1er Cru Les Corvées

Location: The vineyard of Corvées is located in the village of Ladoix and faces to the east and southeast which gives good exposure to the vines.

Soil: Clay and chalk

Surface Area: 1.85 hectares

Grape Varietals: 100% Pinot Noir

Average Age of Vines: The vines used to produce this wine come from 2 parcels and range from 20-70 years old

Annual Production: 9,500 bottles

Vinification: Traditional vinification in temperature controlled vats for 10 days.

Aging: Maturation in oak barrels (25% in 1 year old barrels) for 12 months

Tasting Notes: Ladoix “Les Corvées” is a wine more powerful and racy than Ladoix Village.  Beautiful bouquet with oak, pepper, and red fruits flavors.  The complexities of this wine come to the fore with maturity.

Cellaring Potential: 8-12 years

Serving Temperature: 15-16°C

Food Pairings: Parma-type hams, fibrous meats with subtle flavors like rabbit or boiled beef, giblets in sauce, feathered game, mild cheeses such as Vacherin, Reblochon, or Cïteaux.

2014 Reviews: “Reduction makes the nose difficult to evaluate but there is good freshness and detail to the equally supple, round and even lush middle weight flavors that exude a fine minerality on the lingering finish that displays slightly better depth and length. Once again, this should be accessible on the younger side.”-90pts, Burghound

2013 Reviews: “This too is reduced though again not so much that the underlying earth character cannot be discerned. There is fine delineation and punch to the medium weight flavors that exhibit a subtle saline element on the balanced, delicious and balanced finale. This subtly spicy effort is also really quite good.”-91pts, Burghound

2012 Reviews: “Here the nose is more aromatically refined with its mélange of red pinot fruit, blue berry, earth and spice hints. There is good concentration to the textured and seductive medium weight flavors that are not particularly complex at present but there is good length and balance.”-90pts, Burghound


Ladoix Blanc 1er Cru Les Grechons et Foutrières

Location: This wine is produced from vines planted on a limestone hillside; the especially generous exposure makes excellent white wines with great class.

Surface Area: 70 ares

Grape Varietals: 100% Chardonnay

Average Age of Vines: 17 years old

Annual Production: 3,500 bottles

Vinification: Débourbage for 24 hours.  The wine is cooled before alcoholic fermentation in oak barrels (25% new wood) lasting 11 months.  Fining and light filtration prior to bottling.

Tasting Notes: The ripeness of the grapes harvested for this wine is expressed on the palate.  Very tasty notes of hazelnut praline.  Long and racy finish.

Serving Temperature: About 12°C

2014 Reviews:

“The 2014 Ladoix Blanc 1er Cru Les Gréchons has a clean and precise bouquet with citrus fruit and a subtle marine, sea spray influence coming through. The oak is nicely integrated here. The palate is well balanced with commendable weight, fresh pear and lychee notes, citrus lemon with quite a powerful finish. You know, this is a damn fine Ladoix–chapeau!”-91pts, Neal Martin, Wine Advocate

“Once again there is some reduction present but my sense is that it’s not likely to last for long. Otherwise there is more volume and intensity to the solidly concentrated middle weight flavors that exhibit notably more minerality and depth on the persistent and more harmonious finish. Worth a look.”-90pts, Burghound

2012 Reviews: “This is at once more aromatically complex and elegant with its pretty floral, lemon peel and spice nuances, all of which are framed by a discreet application of oak. There is an attractive texture to the more obviously mineral-inflected medium weight flavors that coat the palate with dry extract before terminating in a balanced, delicious and equally complex finish. This has enough mid-palate fat that it could actually be enjoyed young though there is enough upside development potential that I would advise allowing at least 2 to 3 years of bottle age first.”-91pts, Burghound


Côte de Nuits Villages

Location: 3 parcels located within the village of Corgoloin

Surface Area: 1.15 ares

Average Age of Vines: 50 years old

Annual Production: About 6,500 bottles

Grape Varietals: 100% Pinot Noir

Vinification: Traditional vinification in temperature controlled vats for 10 days; the wine from the 3 parcels is blended at the end of vinification.

Aging: Maturation in oak barrels for 12 months

Tasting Notes: Well constituted wine with a fragrant bouquet that develops complexity with age.  Solid cellaring potential.

Serving Temperature: 13-14°C

Food Pairings: Rustic or mousse patés, roasted or fried offal, pork (roasted or in sauce), roasted lamb, braised veal, and cheeses like Epoisses, Langres, and Ami du Chambertin.

2013 Reviews: “There is enough reduction present to push the fruit to the background though the earth character is still perceptible. There is fine volume to the delicious medium-bodied flavors that possess a fleshy mouth feel, all wrapped in an energetic, complex and balanced finish. This is really quite good and worth checking out.”-91pts, Burghound

2012 Reviews: “A more deeply pitched nose is composed of intensely earthy and sauvage-inflected aromas of dark currant and humus. There is a cool mouth feel to the restrained and attractively pure medium-bodied flavors that terminate in a moderately austere and rustic finish.”-89pts, Burghound


Aloxe-Corton

Aloxe-Corton

Surface Area: 1.5 hectares

Average Age of Vines: 25 years old

Grape Varietals: 100% Pinot Noir

Harvest: Manual; grapes are sorted twice-on the vine and after harvest.

Vinification: Cold, pre-maceration for several days followed by alcoholic fermentation.  Fermentation lasts 12-20 days, depending on the vintage.  After daily tastings, the decision is made whether to proceed with pigeage, délestage, or remontage.

Aging: Once the must has been pressed, the juices are put into oak barrels with approximately 25% new wood.  Maturation lasts 1 year before the wine is put into bottles without fining or filtration.

Tasting Notes: Dark ruby color.  The nose reveals aromas of morello cherry, cassis, caramel, and spices.  The mouth is ample, round, fleshy, and balanced.  The tannins are fine and the finish has lovely length with excellent freshness.

Serving Suggestion: This wine can be served in its youth or after several years bottle aging.

Food Pairings: Roasted meats, game, rabbit, and cheeses like Brie, Reblochon, Brillat-Savarin, and Vacherin


Gevrey-Chambertin

Location: This wine is produced from vines grown in the village of Gevrey Chambertin, in Côte de Nuits.

Surface Area: 45 ares

Grape Varietals: 100% Pinot Noir

Annual Production: 2,200 bottles

Vinification: Traditional vinification, with alcoholic fermentation taking place in temperature controlled vats.

Aging: Maturation in oak barrels (25% new wood)

Serving Temperature: 15-16°C

2013 reviews: “…Subtle minerality on the robust, complex and energetic middle weight flavors that possess fine density as well as excellent length for a villages level wine on the balanced and equally complex finish. This is very good and worth your interest.”-91pts, Burghound


Corton Rognet

Corton-Rognet Grand Cru

Location: Grand Cru appellation of the Côte de Beaune district.  The parcel from which the grapes are harvested, called “Rognet et Corton,” is situated in the village of Ladoix Serrigny

Soil: Chalk and clay

Surface Area: 1.15 ha

Grape Varietals: 100% Pinot Noir

Average Age of Vines: 35 years old

Annual Production: 4,500 bottles

Vinification: Traditional vinification; alcoholic fermentation takes place in temperature controlled vats

Aging: Maturation in oak barrels (50% new wood) for 12 months

Tasting Notes: Deep plum color, with a nose that is characterized by notes of black fruit such as cassis and blueberry.  The mouth is ample and generous.

Serving Temperature: 14-16°C

2014 Reviews: “There is enough wood to notice though not dominate the otherwise fresh, cool and restrained nose that also displays liqueur-like elements on the dark berry, floral and earth suffused aromas. I like the richness and mouth feel of the reasonably concentrated medium-bodied flavors that are shaped by enough underlying structure on the mildly austere finish to suggest that this should reward up to a decade of cellaring yet be approachable after only 5 to 6 years.”-91pts, Burghound

2013 Reviews: “Discreet touches of menthol and wood frame relatively elegant and admirably pure aromas of cherry, raspberry, humus and plenty of sauvage character. The textured, fresh and mouth-coating big-bodied flavors are supported by mildly rustic tannins and very fine length where the wood displayed by the nose resurfaces. This is serious and ageworthy but not particularly austere.”-93pts, Burghound

2012 Reviews: “There is enough wood to notice on the liqueur-like aromas of plum and dark currant that display added breadth in the form of earth, spice and sauvage notes. There is excellent density and power to the broad-shouldered flavors that also possess a velvety mouth feel before culminating in a mineral-inflected, serious and well-balanced finish. In the same fashion as the Gevrey there is very good depth and excellent length.”-93pts, Burghound

2011 Reviews: “Visible if not intrusive wood surrounds the very spicy aromas of earthy dark berries, kirsch and smoked tea scents. There is excellent volume to the round and velvety medium plus weight flavors that possess good concentration and fine phenolic maturity, all wrapped in an impressively long and balanced finish.”-90pts, Burghound

2010 Reviews: “This is completely different compared to any of the preceding wines with its reserved, brooding nose of dense and sauvage red berry fruit and earth scents that are clearly ripe and fresh. There is excellent richness, power and concentration to the moderately austere and quite firmly structured finish that delivers impressive depth and length. This should also age well and need it too as it will not an early drinker.”-93pts, Burghound

2009 Reviews: “Very ripe (indeed there are background hints of roasted fruit) and complex aromas give way to rich, intense and overtly muscular flavors that possess imposing size and weight as well as ample mid-palate concentration culminate in a mouth coating and ever-so-slightly warm finish. There is a lot of gas present which renders this difficult to easily judge but the absence of freshness is a question mark at present and hence the wider predicted range.”-93pts, Burghound

2006 Reviews: “This too displays a subtle if not invisible touch of wood that frames softly perfumed red berry fruit aromas nuanced but an interesting hint of the sauvage that leads to relatively open and accessible medium full-bodied flavors in the context of what one usually finds with young Corton, all wrapped in a moderately long and firm finish.”-91pts, Burghound


Corton Charlemagne

Corton-Charlemagne Grand Cru

Location: Grand Cru appellation located on the hill of Corton, with a wide sunny exposure

Soil: Chalk and clay

Surface Area: 36 ares

Grape Varietals: 100% Chardonnay

Average Age of Vines: 2 parcels: 10-36 years old

Annual Production: 1,800 bottles

Vinification: Débourbage for 24 hours.  The wine is cooled before alcoholic fermentation takes place in oak barrels for a period of 11 months (50% new wood).  Fining and light filtration before bottling.

Tasting Notes: Lightly wooded but without excess, excellent body and firmness of constitution thanks to the terroir; more broad on the palate than long lasting; savory notes.

Serving Temperature: Same temperature as the wine cellar

2015 Reviews:

“…youthful aromas of toasty new oak, fresh pear and chamomile. On the palate, it’s medium to full-bodied, with a generously textural attack, but quite tight-knit and stony…revealing sappy acids and good concentration.”-91+pts, William Kelley, Wine Advocate

“A fresher and brighter nose combines notes of various citrus elements, green apple, petrol…The round mouth coating and succulent broad-shouldered flavors coat the palate with extract while delivering very good length on the mildly warm finish.”-91pts, Burghound

 

2014 Reviews:

“…Taut, linear, quite precise bouquet…lovely cold stone/granite aromas that come forth with aeration, even if it never fully lets go. The palate is fresh and crisp on the entry with a keen line of acidity, just a little oak to be subsumed with a touch of grilled walnut and smoke furnishing the finish. Very fine.”-92pts, Neal Martin, Wine Advocate

“…Airy, ripe and well-layered nose that features a combination of various orchard fruit aromas and in particular green apple and pear. There is excellent energy to the tautly muscular and relatively big-bodied flavors that coat the mouth with dry extract before concluding in a powerful finish that delivers sneaky good length.”-92pts, Burghound

2013 Reviews: “…A lovely sense of vibrancy and tension to the powerful and overtly concentrated big-bodied flavors…”-92pts, Burghound

2012 Reviews: “Here the nose also displays discreet wood influence that sets off more elegant aromas of green apple, white peach, floral and citrus peel…excellent richness but also fine detail to the big, powerful and broad-shouldered flavors that possess terrific intensity on the focused and solidly long finish that brims with minerality.”-93pts, Burghound


Ladoix 1er Cru Le Clous d'Orge

Location: The vines are planted to the southeast on the climat of “Clou d’Orge.”

Soil: Clay & chalk

Surface area: 85 ares

Grape Varietals: 100% Pinot Noir

Average Age of the Vines: 50 years-old

Annual production: 4.500 bottles

Vinification: Traditional vinification in vats for 10 days with temperature control.

Aging: In oak barrels for 12 months (25% in 1 year old barrles)

Tasting Notes: Ladoix « Le Clou d’Orge » is more powerful and racy than Ladoix Village. Beautiful bouquet with oak, pepper, and ripe red fruit notes. On the palate, this wine is supple, rounded, full and structured with just the right amount of tannins.

Serving Temperature: 15-16°C

Food Pairings: Parma-type hams or fibrous meats with subtle flavors like rabbit. Giblets in sauce or feathered game. It goes well with mild cheeses such as Vacherin, Reblochon, or Cïteaux.

 

Domaine Coillot Pere & Fils – Côte de Nuits

The Estate

Domaine Coillot was established in the village of Marsannay in the 1960s by Bernard Coillot, father of current owner Christophe Coillot.  The estate is 11 hectares spread out over 12 different appellations.  The vines range from 20-65 years of age, with yields that never exceed 32-40 hectoliters per hectare.  Due to the low yields, production is small, with about 50,000 bottles of wine produced annually.  Christophe’s philosophy is to make terroir-driven wines as naturally as possible, with the least amount of intervention in the vineyard.  The estate practices sustainable farming and does not use insecticides, pesticides, or herbicides.  Harvest is done by hand, and there is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).

Bourgogne Rouge

Bourgogne Rouge

Grape Varietals: 100% Pinot Noir

Vinification: Harvest is done by hand, with table sorting done in the vineyard.  100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: Aromas of dense, rich, lush fruits with notes of conifer and evergreen; long, persistent finish.

Serving Suggestions: Serve between 14-15°C

 

 

 

 

 

 


Grasses Tetes

Marsannay Les Grasses Têtes

Grape Varietals: 100% Pinot Noir

Vinification: Harvest is done by hand, with table sorting done in the vineyard.  100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: The nose is very pleasant with roasted and violet flower notes.  The palate is fresh and pure with a minerality that is complemented by a lovely fruitiness.

Serving Suggestions: Decant 1 hour before serving.  Serve between 16-18°C.

2013 Reviews: “Marsannay offers some of the best value-for-money red Burgundy and should be on all restaurant wine lists as the go-to food friendly Pinot Noir. This domaine is one to watch: Coillot’s style is quite classic but also very seductive – and it won’t break the bank either if you’re looking for a reliable case. Fruit-driven with some spice, and while the tannins are firm they’re well integrated. Very juicy, bright and elegant red fruit that’s already offering a lot of pleasure.”-93pts, Christelle Guibert, Decanter

 


Boivins

Marsannay Rouge Les Boivins

Grape Varietals: 100% Pinot Noir

Plantation Density: 10,000 plants/ha

Average Yield: 35 hl/ha

Vinification: Harvest is done by hand, with table sorting done in the vineyard.  100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: A melange of black olive and black cherry notes with a small amount of oak are expressed on the palate, with a long finish that reveals lush fruit flavors along with a nice minerality.

Serving Suggestions: Serve between 14-15°C

2014 Reviews: “Beautifully elegant, lots of structure and the ability to age very well. Bottled unfined and unfiltered following modest use of oak, the emphasis here is on finesse and crunchy bright red fruit. A seductive, classic style.”-92pts, Decanter

 

 


Gevrey Chambertin

Gevrey Chambertin Vieilles Vignes

Average Age of the Vines: 50 years old

Plantation Density: 10,000 plants/ha

Average Yield: 35 hl/ha

Grape Varietals: 100% Pinot Noir

Vinification: Harvest is done by hand, with table sorting done in the vineyard.  100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: On the palate, this wine has high concentration, silky tannins, and a fleshy feel on the tongue.  Its fruity notes are embellished by a beautiful freshness.  The finish is very long and frank with aromas of blueberry cream and black cherry jam.

Serving Suggestions: Serve between 16-18°C

 

 


Charmes aux pretres

Marsannay La Charme aux Pretres

Grape Varietals: 100% Pinot Noir

Plantation Density: 10,000 plants/ha

Average Yield: 42 hl/ha

Vinification: Harvest is done by hand, with table sorting done in the vineyard.  100% destemming.  There is no addition of yeasts, enzymes, or any chaptalization during vinification.  Fermentation takes place during a period of 20-30 days under strict temperature control.  This is followed by 18 months of aging in oak barrels (some new wood used).  Bottling without fining or filtration.

Tasting Notes: Deep garnet red with bluish highlights. Aromatic, revealing notes of berries (cherry, blackcurrant) with a hint of spice.  Full and rich on the approach, the sublime fruity tannins coat the palate with great finesse and subtlety.  Long, velvety finish.

Serving Suggestions: Decant 1 hour prior to serving.  Serve between 16-18°C.

 

Domaine Darviot-Perrin (Biodynamic)

logo


Photo DARVIOT-PERRIN

The Estate

Didier and daughter Alix Anne Darviot are quintessential vignerons; a tightly knit team that oversees every phase of the wine making process from pruning and plowing to racking the casks and bottling on their own premises. Didier learned the trade from his father-in-law Pierre Perrin who was a legendary figure in the wine making echelons of Meursault and Volnay.

The first commercial bottling was a handful of cases of the 1989 vintage. The estate today spans 11 hectares and is internationally considered one of the finest sources of red & white Burgundy. In 2001, a family succession brought a prime half-hectare plot of 1er Cru Meursault Genèvrieres to round out the range of exquisite Meursault vineyards. The other jewels in the crown are the Blanchots-Dessus 1er Cru in Chassagne – literally under Montrachet  and the Volnay Les Blanches and 1er Crus Gigotte and Santenots.

It is an emphasis on the work in the vineyard which makes the difference at Darviot-Perrin. The vineyards are tended virtually organically which is just a small part of making fine Burgundy. The vital element is bringing healthy, ripe grapes to the presses and vats. Vinification is important, but cannot replace impeccable fruit from the vineyard.  “Minimal intervention” is the watchword in the cellar,  which is naturally cold and moist. Malolactic fermentations frequently take almost a year to complete, enhancing the complexity and quality of the wines.

The Vines

The vineyards of Darviot-Perrin are ploughed and they use organic compost as fertilizer.  They use no insecticides or weedkiller, and are dedicated to bringing their wine production as close to “culture biologique” as possible.  The average age of the vines is 60 years, with some that are upwards of 90 years old.

The Harvest

The grapes are sorted by hand while still on the vine so that when the harvest is finally transported to the cellar, there is minimal intervention required.

Vinification

For the red wines, the grapes are nearly 100% destemmed, followed by cold maceration lasting 5-6 days.  The grapes are crushed with great care, and the winemakers take their time with the fermentation process, keeping the temperature low and the extraction gentle.  The cuvaison, or period during fermentation when the wine is in contact with the pomace, lasts 8 days for the Chassagne and 15-17 days for the Volnay.

The white grapes are pressed in whole bunches, undergo debourbage for 24 hours, and then the resulting wine is fermented using indigenous yeasts in barrels at a controlled temperature of 18-20°C.

Aging

For the red wines, they are left to mature in 25% new Nevers oak barrels on the fine lees for 18 months-no racking, fining, or filtration.  For the whites, they are aged in 25% new Allier oak barrels for 12 months with one racking and finally 6 months in steel vats; fining but no filtration.


Bourgogne Blanc Les Magnys

Location: Same plot as Les Magny red, lying east of the village, between the residences of Mr. Coche and Mr Roulot.

Production Area: 0.22 hectares

First Planting: 1953

Grape Varietals: 100% Chardonnay

Average Age of the Vines: 60+ year old vines in Meursault

2014 Reviews: “…good freshness on the precise, intense and lightly stony middle weight flavors that possess a racy and refreshing finale. This too is very good stuff in the context of its level and recommended.”-Burghound


Chassagne-Montrachet La Bergerie

Location: 250 meters south of Montrachet

First Planting: 1920’s

Annual Production: 1,200 bottles

Tasting Notes: Pale gold color with green tints.  On the nose, this wine is fresh and floral; the multi-faceted bouquet promises latent complexity.  The palate is broad and expressive, yet compact with flavor.  An almost Premier Cru structure; very long, persistent finish.

2015 Reviews: “Notes of petrol and matchstick can be found on the pear and resin-scented nose. There is more volume and power to the solidly concentrated medium weight flavors that possess a succulent mouth feel thanks to the abundance of dry extract that buffers the moderately firm citrus-tinged finish.”-90pts, Burghound


Chassagne-Montrachet Les Bondues

Chassagne-Montrachet Rouge 1er Cru Les Bondues

Location: “Les Bondues” is a small, prestigious, eastern-facing Premier Cru vineyard located just south of Chassagne-Montrachet, 100 yards south of Montrachet.

Size of Plot: 0.32 ha

First Planting: 1969

Production: 1,400 bottles

Tasting Notes: Almost garnet in color with a deep rim.  The bouquet is full of deep, brooding red fruit with polished wood notes.  This is a robust and meaty full-bodied wine.

2014 Reviews: “A ripe and cool mélange is composed of pepper, plum, dark berries, earth and the barest hint of the sauvage. There is plenty of power to the vibrant and attractively well-detailed medium-bodied flavors that display a taut muscularity before terminating in a clean, focused and strongly persistent finish…”-92pts, Burghound

2013 Reviews: “…ripe and ultra-fresh nose of black raspberry, cherry and pungent earth aromas. There is excellent intensity to the mouth coating, concentrated and relatively powerful flavors that possess a certain muscularity on the serious, balanced and impressively complex and persistent finish.”-92pts, Burghound


Chassagne-Montrachet Les Blanchots Dessus

Chassagne-Montrachet 1er Cru Blanchots Dessus

Location: Tiny, 50 year old 1er Cru vineyard situated immediately to the south of Montrachet, known to locals as “Pieds du Montrachet.”

Size of Plot: 0.30 ha

First Planting: 1969

Soil: Gravelly limestone

Production: 1,800 bottles

Varietal Blend: 100% Chardonnay

Tasting Notes: Golden color with green tints.  The bouquet is fresh and floral yet complex, with predominant notes of honeysuckle.  On the palate, this wine is discreet at the start, but opens up to a lovely brilliance and long lasting finish.

2015 Reviews: “A ripe and relatively expressive nose offers up essence of pear, white peach and an interesting hint of spiced tea. As is usually the case this is the biggest wine in the range with its concentrated and powerful middle weight plus flavors and impressively persistent finish where the only nit is a hint of warmth. This too should be approachable young but repay mid-term aging.”-93pts, Burghound

2014 Reviews: “A copiously layered nose features notes of citrus peel, resin, petrol, lilac, pear, white peach and soft wood nuances. There is seriously good size, weight and power to the broad-shouldered and admirably concentrated flavors that possess evident power…”-94pts, Burghound


Meursault 1er Cru Genevrières

Location: Lies quite close to Perrières

Production Area: 0.41 hectares

First Planting: 1951

Inaugural Vintage: 2001

Annual Production: 2,500 bottles

Tasting Notes: Pale gold color.  The bouquet has notes of ripe peach and apricot.  On the palate, this wine is broad and rich with huge power, and a long, caramel, and brûléed peach finish.

2015 Reviews: “There is enough reduction present such that it’s impossible to fairly assess the nose. Otherwise there is a highly seductive to the refined, sleek and minerally flavors that possess a lovely inner mouth perfume that emerges as the balanced finish sits on the palate. This understated effort is really quite lovely.”-92pts, Burghound

2014 Reviews: “…honeysuckle, acacia blossom, white peach and citrus peel suffused nose. The rich but strikingly refined and mouth coating flavors brim with dry extract that pushes the otherwise firm acid spine to the background on the complex, intense and youthfully austere finish.”-93pts, Burghound


Meursault-Perrieres

Meursault 1er Cru Perrières

Location: Aux-Perrières, a property that is shared between Domaine Darviot-Perrin and Coche-Dury.  It is a Premier Cru vineyard located in the southern portion of Meursault, at one of the highest elevations of the Cote d’Or

Soil: Thin and rocky, with a predominance of limestone

Size of Plot: 0.29 ha

First Planting: 1937

Production: 1,500 bottles

Tasting Notes: Golden with silver tints.  A lovely minerality is present in the bouquet; complex, yet refined and discreet.  The palate has depth; it has a dense and suave mouth feel with tight acidity; rich and satiny texture.

2014 Reviews: “Very firm reduction…well-delineated and energetic middle weight flavors…intensely mineral-inflected finish…fine complexity and an almost Chablis-like salinity on the balanced backend.”-93pts, Burghound


Meursault Clos de la Velle

Meursault Clos de la Velle

Location: A vineyard toward the eastern extremity of the village; a monopole of the family Darviot

Size of Plot: 0.56 ha

First Planting: 1949

Production: 3,000 bottles

Tasting Notes: Pale gold in color with green tints.  The bouquet has a softly mineral aroma with hints of citrus fruit when young.  The palate is loose-knit, with a broad structure; it is a round, ample wine with an appealing, biscuity finish.

2014 Reviews: “A classic Meursault nose is comprised by notes of hazelnut, white orchard fruit and soft floral nuances. There is more volume and richness to the delicious medium weight flavors that possess a caressing mouth feel while delivering fine length on the lingering finish where a hint of bitter lemon appears.”-90pts, Burghound


Monthelie Les Crays

Monthelie Les Crays

Location: Situated in the small village of Monthelie in Cote de Beaune

Soil: Monthelie Les Crays is home to dry soils which the winemaker, Didier Darviot, is continually attempting to enrich with organic compost

Size of Plot: 0.19 ha

First Planting: 1982

Annual Production: 900 bottles

Tasting Notes: Very dark ruby in color.  Intense dark fruit aromas; very attractive ripe, juicy fruit on the palate. Silky-fine tannins, really remarkable for a Monthélie

Food Pairings: Veal, pork, game (deer, venison), rich fish (salmon, tuna etc), poultry

2013 Reviews: “A fresh, cool and pretty nose displays notes of violet, plum and earth where the latter character also appears on the delineated middle weight flavors that possess a lovely mouth feel. There is a hint of spice on the delicious dusty, balanced and solidly persistent finish.”-Burghound


Volnay Les Blanches

Volnay Les Blanches

Location: Immediately above le Clos des Chênes, southern facing vineyard

Soil: Limestone rich

Size of Plot: 0.53 ha

First Planting: 1949

Production: 2,500 bottles

Tasting Notes: Deep ruby red in color.  The nose has notes of wild strawberry jam and hints of violet.  Elegant and rich on the palate.

Food Pairings: Veal, pork, game (deer, venison), rich fish (salmon, tuna etc), poultry

2014 Reviews: “…lovely sense of vibrancy and freshness to the lacy and beautifully well-delineated flavors that exhibit an overt stoniness on the refreshing and balanced finish.”-Burghound

2013 Reviews: “…elegant nose displays a perfumed array of essence of red and black raspberry with background hints of earth and spice. There is an equally lovely texture to the more obviously mineral-inflected medium-bodied flavors that are really quite supple before concluding in a vibrant finish…”-Burghound


Volnay 1er Cru La Gigotte

Location: Immediately above le Clos des Chênes, southern facing vineyard

Soil: Limestone rich

Size of Plot: 0.86 ha

First Planting: 1949

Production: 2,500 bottles

Tasting Notes: Deep ruby red in color.  The nose has notes of wild strawberry jam and hints of violet.  Elegant and rich on the palate.

Food Pairings: Veal, pork, game (deer, venison), rich fish (salmon, tuna etc), poultry


Volnay-Santenots 1er Cru

Location: Immediately above Clos des Chênes, 50 year old vines

Production: 2,500 bottles

Color: Ruby

Bouquet: Wild strawberry jam with violet overtones

Palate: Elegant, rich and flavorsome; distinguished perfume hovers into finish, ethereal

Food Pairings: Veal, Pork, Game (deer, venison), Rich fish (salmon, tuna etc), Poultry

2005 Reviews: “Somber dark berry fruit, earth and a hint of the sauvage combine to fashion a penetrating nose that is consistent with the bigger, richer and more obviously structured medium weight plus flavors that are serious, complex and driving. The best wine in the range.”-91pts, Burghound


Beaune 1er Cru Les Bellisands

Size of Plot: 0.51 ha

First Planting: 1940

Tasting Notes: A completely different nose of higher-toned and airy raspberry and red cherry notes that complement the supple, round and slightly more concentrated flavors underpinned by pliable and fine tannins, all wrapped in a velvety, mouth coating finish.

 

Domaine des Clous

chanzy_maquette etiquettes

The Estate

Based in Bouzeron, this vineyard covers an area of about 32 ha (in the Côte Chalonnaise, also with one foot in the Côte de Beaune and Côte de Nuits). Since 2013, it has been operated by 25 year old Jean-Baptiste Jessiaume, its manager and cellar master, with the aid of Anthony Colas acting as oenologist.  Jessiaume, although being quite young in age, has much experience in the industry; he represents the sixth generation of a family of Burgundy winemakers, and spent most of his young life growing up among the vineyards of Santenay.

When speaking about his wine making process, Jessiaume says, “the idea is to find the good compromise between the wood, the right expression of this great soil, the fatness and the freshness.” To reach his goals, Jessiaume has introduced elevage in wooden tuns by 30% to give his wines greater complexity.

All of the wines at Domaine des Clous are hand-crafted following the rhythms of the lunar calendar, and are tested to guarantee their excellence. In addition, all vinification is done in-house, which is newly equipped with a fermentation cellar and reorganized aging cellars. The methods employed at the estate ensure that every oak barrel and every bottling differs according to appellations, and wines are selected to meet the goal of creating vintages with more complexity.

The driving ambition for Jessiaume and the estate of Domaine des Clous is to produce excellent, one-of-a-kind wines that represent the fabulous appellations of Burgundy, all at a fantastically affordable price.

 

Bouzeron map


Chardonnay

Bourgogne Chardonnay

Location: Planted down the slopes of the famous “Clos de la Fortune,” this Chardonnay has the unique terroir of Bouzeron.  Very assertive, its personality is precisely distinguished.  The valley of the river Dheune separates it from Santenay and it is a close neighbour of Rully and Chassagne-Montrachet. Its hillsides have seen human activity going back into the mists of time and the district has even given its name-Chassean-to a prehistoric culture, famous for its artwork.

Grape Varietal: 100% Chardonnay

Exposition: Southeast

Soil: Clay and limestone

Vineyard Area: 1.35 hectares

Average Age of Vines: 35 years

Vinification: Pneumatic press, slow and gentle pressing. Fermentation temperature maintained between 18° and 20°C.

Maturation: The wine is matured for 10 months in 450-liter oak barrels, then matured in stainless steel tanks for another 4 months.

Tasting Notes: Synthesis of finesse and freshness enhanced by the fruity notes that can accompany Chardonnay, this white Burgundy pairs well with many delicacies and tender meat, such as fried freshwater fish, saltwater fish in white sauce, and hot shellfish. It goes very well with hard cheeses like Comté which, like the Chardonnay, has lovely fruity notes. It can also serve as an aperitif.

PDF

Pinot Noir

Bourgogne Pinot Noir

Location: The incomparable Burgundy vineyard is ideally located an hour outside of Lyon and two hours from Paris. Its northeastern situation makes it the crossroads of sorts in the country. This strategic location dates back to antiquity and the Middle Ages when Burgundy was a major trade route connecting Northern Europe to the Mediterranean basin. As a link between the Rhône Valley and the Paris basin, Burgundy is a historical center of trade and exchange.

Grape Varietal: 100% Pinot Noir

Exposition: Southeast

Soils: Clay and limestone

Vineyard Area: 1.5 ha

Average Age of Vines: 30 years

Vinification: 10 day pre-fermentation and cold maceration. Pumping over, “delestage,” and temperature-controlled fermentation.

Maturation: The wine is matured for 10 months in 450-liter oak barrels, then matured in stainless steel tanks for another 4 months.

Serving Suggestion: The refined and fruity nose of this wine is a perfect accompaniment to roast pork or poultry. The well-integrated tannins are a great choice for an aperitif served with tapas.

Serving Temperature: 13 to 15°C

PDF

Bouzeron

Bouzeron Aligoté

Location: Recognized in 1997 as a fully-fledged Burgundian communal appellation, the AOC Bouzeron is a salute to the Aligoté grape, to which it owes its fame. This varietal of grape does particularly well in Burgundy where its distinct personality comes well to the fore and gives its name to the regional appellation Bourgogne Aligoté. Bouzeron lies in the Côte Chalonnaise in northern Saône-et-Loire. The valley of the river Dheune separates it from Santenay, and it is a close neighbor of Rully and Chassagne-Montrachet. Its hillsides have seen human activity going back into the mists of time and the district has even given its name – Chassean – to a prehistoric culture, famous for its artwork.

Grape Varietal: 100% Aligoté, Gold Aligoté selection

Exposition: Southeast

Soils: Clay and limestone, lean soils, slightly marly

Vineyard Area: 3.75 ha

Average Age of Vines: 35 years

Vinification: Pneumatic press, slow and gentle pressing. Fermentation temperature maintained between 18-20°C to retain the original flavors of Aligoté.

Maturation: In stainless steel vats on the lees, 20% in cask. Bottling takes place during the summer to preserve the freshness and liveliness typical of Aligoté wines

Serving Suggestion: At once rounded and sprightly – a superb synthesis – this enjoyable and delicately powerful wine contributes lemony notes when paired with oysters and matches their saltiness with its steady minerality.  The same goes for cod roe (tarama), and crustaceans, steamed or in a cheese sauce. Its fullness enhances veal or poultry in white or cream sauce, and a mushroom risotto would also respond nicely to its aromatic persistence.  It may also be served as a pre-dinner drink with savory puff pastries (gougères), or with dishes such as the Burgundian specialty of cold ham with parsely (jambon persillé), mixed salad, or quiche. It goes perfectly well with most types of goat cheese, as well as with Beaufort, Comté, and Cîteaux

Serving Temperature: 10-11 °C as a pre-dinner drink, 11-12° C with meal

PDF

Puligny-Montrachet Les Reuchaux

Location: Puligny-Montrachet, along with Chassagne, is the most perfect expression of the Chardonnay grape. The appellation was created in 1937 on terroirs that were separated from the Grands Crus by only a few meters. The white wines have well-defined personalities and an established reputation. The plots which adjoin the hamlet of Blagny produce an excellent red wine from the Pinot Noir grape.

Grape Varietal: Chardonnay

Exposition: South, Southeast

Soils: Brown limestone

Vineyard Area: 0.60 ha

Average Age of Vines: 40 years

Vinification: Pneumatic press, slow and gentle pressing. Fermentation in traditional oak and big barrels (20%) at controlled temperatures.

Aging: In Burgundian oak barrels for 10 months (20% new wood) followed by 5 months finishing in stainless steel vats.

Serving Suggestion: Puligny-Montrachet and its Premiers Crus are concentrated and well-bred. Their balance, aromatic complexity, and purified style demand delicate but rich food. They are equally at home with poultry in sauce or veal fried with mushrooms, fattened goose liver (foie gras), lobster, crawfish, and grilled or fried seafood. On the cheese-board, its natural allies are goat cheeses, Reblochon, or soft-ripened cheeses like Brie de Meaux.

Serving Temperature: 11-13°C

Domaine du Cellier aux Moines

logo

Overview

This southern facing estate is owned by the Pascal family.  It offers a unique plot of 12 acres, and it is one of the best Premier Crus of Givry. Founded in the 12th century by Cistercian monks, located in Givry, in the heart of historic Burgundy, mid-way between the abbeys of Cluny and Cîteaux, between Dijon and Mâcon, the Cellier aux Moines was established in the 12th century by Cistercian monks from the Abbey of La Ferté.  **Transition to organic production begun in 2016, practicing biodynamic**

History

The Cistercian order founded the great terroirs of Burgundy in the 11th century, the abbey of Cluny was the seat of the Benedictine order and had exceptional spiritual, political and economic influence. But some monks longed for a return to the original monastic values of asceticism and deprivation…

Surrounded by its walled vines, the Cellier aux Moines is a place to live, to work and to contemplate

Perched on the top of its limestone hill, the Cellier aux Moines overlooks the vineyard and the village of Givry. Beyond the buildings, arranged like a little fortified hamlet, there is a vast terrace which seems to offer an almost infinite view…

The elegance of the Burgundy vineyards stems from this desire for asceticism

Essential for the celebration of the mystery of the Eucharist, wine is also needed to fulfil the monasteries’ duty to provide hospitality. Saint Benedict preached moderation and each monk could consume his daily “hemina”, which was about a third of a litre.
Drawing inspiration from the Cistercian heritage, striving for excellence and preparing the future, The Cellier aux Moines of Givry is a unique group of houses that has survived the vicissitudes of time. Having been the Abbey of La Ferté’s wine-producing property for nearly seven centuries, and then owned by the same family for two centuries following the French Revolution, it was purchased in 2004 by Philippe and Catherine Pascal and their three children, Camille, Marguerite and Alexis. From Beaune, to New York, then Reims, the family settles in Givry. After a long restoration, the Domaine went back to its original purpose: growing high quality grapes on an exceptional terroir, and producing the best possible wines.

The Terroir

Since the taking over of the Cellier’s vines in 2006, the property has stopped using herbicides and pesticides, returning to regular working and ploughing of the soil to encourage deeper roots, stimulate soil organisms, and let Nature take its course. This “rebirth” of the vineyard has seen a return of numerous flora and fauna with an impressive biodiversity: coveys of young partridges, hares, wild orchids… and numerous weeds, requiring manual hoeing. The Domaine has chosen very light equipment to avoid compacting the soil, including a small single-row caterpillar tractor ideal for hillsides, whose weight when distributed on its tracks compacts the soil less than a horse’s hoof. Pruning is severe with cordon training enabling the sap flow and production for each vine to be regulated. After the spring pruning, a green harvest is carried out if necessary to reduce the number of bunches per vine. Flower abortion and uneven grape size are common on the slopes at the Cellier aux Moines, and help to reduce yields, which never exceed 35 hectolitres per hectare on the central and upper areas. The vines are gentlytrimmed in order to increase the leaf area. In the summer, some leaves are removed manually on the side on which the sun rises and near the grapes to ensure good air flow around the bunches. The grapes are harvested by hand, as late as possible in order to obtain fully matured sugars and tannins. The top of the hill at the Cellier aux Moines is quite windy, and while rain is always a risk in September, the wind quickly dries the rows of vines and the grapes. The Cellier aux Moines is often the last property to harvest its grapes in the village of Givry. Nothing is better than the last rays of late summer sunshine to produce concentrated Pinot Noir grapes that are rich in sugar and aromas. Every year, four or five different plots are harvested separately depending on when they reach optimal ripeness, which is determined by the age of the vines and their location in the Clos. Picked using secateurs and placed carefully in ventilated crates, the grapes are immediately transported in the vat room in the Cellier where they are rigorously sorted. The vibrating sorting table enables the selection of only the perfectly ripe, healthy grapes for vinification.  Every vintage brings its share of surprises in terms of weather in this continental climate, which is suited to Pinot Noir and Chardonnay.

The Clos du Cellier aux Moines, a historic Premier Cru in Givry, and three well-known Premiers Crus in the Côte de Beaune. The Domaine du Cellier aux Moines consists primarily of the 4.70 hectares of the Clos du Cellier aux Moines, one of Givry’s historic Premier Crus, planted with Pinot Noir. When the Pascal family took over the Domaine, they also acquired several small plots of white wine grapes, in order to offer a wider range of wines. In 2007 a plot in Mercurey was acquired called “Les Margotons”. In 2012, the Domaine took over three more Premier Cru plots in the Côte de Beaune, located in Santenay, Chassagne-Montrachet , and Puligny-Montrachet.

***


Les Chaumees

Chassagne-Montrachet Premier Cru Les Chaumées

Location: By the end of 2011, the Domaine acquired a 23 ares vineyard in les Chaumées, one of the famous Chassagne Montrachet Premiers Crus.  East-facing, the rocky outcrop protects this climate to the west, extending to the famous region of Chassagne.

Soil: The soil of this plot consists of clay and limestone, is brown and quite shallow on the surface.  It lies on a hard foundation of oolitic limestone.  It is an ideal terroir for the greatest white wines produced with the Chardonnay varietal.

Altitude: 269 to 290 metres

Grape Varietals: Chardonnay

Date of First Planting: 1989

Plantation Density: 10,000 vines/ha

Average Yield: 30 hl/ha

Vinification: The wines were fermented and matured entirely in oak barrels, with two-thirds new barrels.

 


Givry

Clos du Cellier aux Moines Givry Premier Cru

Grape Varietals: 4.7 hectares Pinot Noir

Soil: Clay-alluvium with oolitic limestone pebbles on alluvial-clay marl.

Climat: South-facing, slightly windy hillside

Altitude: 269 to 298 metres

Age of vines: 2.5 hectares planted between 1973 and 1978, 2.2 hectares replanted between 2008 and 2012 with “fin” and very “fin” Pinot Noir

Harvest: Manual

Vinifcation: Fermentation in temperature-controlled casks

Aging: In oak barrels (1/3 new wood) for 1 year

Average Yield: 33 hl/ha

Tasting Notes: Deep red in color.  The nose has aromas of ripe red fruit and forest undergrowth.  On the palate, there are notes of ripe fruit and plums, firm but well-integrated tannin structure, long finish.

Serving Suggestion: Between 2015 and 2018

Food Pairings: Serve with meat, grilled fish, cheese, desserts with red fruit or chocolate.
2015 Reviews: “Laced with dark, juicy cherry fruit, this red is expressive, velvety and immediately appealing. Accents of earth and spice add interest. Has fine length. Drink now through 2023.”-91pts, Wine Spectator

2014 Reviews: “Trust the monks to plant this impressively exposed vineyard in the heart of Givry. The wine has the rich fruitiness of the appellation along with some fine firm tannins and a dense structure. It is concentrated—the almost jammy black fruits balanced by the acidity. The wine is certainly going to age well, so drink from 2019.”-90pts, Wine Enthusiast

“Oaky nose with very ripe red cherry fruit. A serious Givry with length, weight and persistence, showing lush, rounded, concentrated fruit plus structured tannins.” 90pts, Decanter

 


Les Pucelles

Puligny-Montrachet Premier Cru Les Pucelles

Location: 27 ares of southeast-facing vines planted in “Les Pucelles,” one of the most famous Premier Crus in Puligny Montrachet.  Situated in the former “Clos des Meix,” in the heart of “Les Pucelles.”

Soil: Very fine, ochre-colored, clay-limestone soil

Altitude: 205 to 207 metres

Grape Varietal: 100% Chardonnay

Date of First Planting: 1971

Plantation Density: 10,000 vines/ha

Average Yield: 33 hl/ha

Vinifcation: 100% fermented and matured in oak barrels (50% new wood)

Tasting Notes: The balance of this wine is both fresh and creamy; will pair well with firm-textured fish or grilled seafood.

Serving Temperature: 12-14 ° C

Cellaring Potential: 4-7 years

2014 Reviews: “The lush, creamy texture makes a great foil for the peach, lemon cake, toast and briny, seashore flavors. Balanced in a youthful way, with all the components needing time to fully integrate. Delivers lingering toast and mineral accents. Best from 2019 through 2029.  From France.—B.S.”-95pts, Wine Spectator

Domaine du Château de Pierreclos (Organic) – Mâconnais

logo

The Estate

It was in 2008 that Anne-Françoise and Jean-Marie Pidault, winegrowers since 1995, took over the management of this Chateau which is emblematic of Southern Burgundy, located between the Solutré rock and Cluny abbey.  It is an estate founded on only the highest degree of excellence and composed of 8 hectares of vines, where the unique Chardonnay grape variety elegantly reveals all the richness and diversity of the terroirs of Pouilly-Fuissé, Saint-Véran, Mâcon-Pierreclos, Mâcon Milly-Lamartine, and Mâcon-Bussière.

In 2013, the winemakers made the decision to become a certified organic vineyard to guarantee the authenticity of the terroirs and the purest expression of the wine.


 

macon-pierreclos

Mâcon-Pierreclos

Surface Area: 5 acres. Exposure south and east, at an altitude of 300 m, slope 30%.

Grape Varietal: 100% Chardonnay

The Vines: The plantation density is 7,500 vinestocks/ha. The average age of the vines is 17 years old.

The Soil: Clay-limestone; assembly of different climates (Champendi, les Brésillons, la Condemine) situated around the Chateau in the village of Pierreclos

Vinification: Quality-based pressing with a pneumatic press.  Cold static clarification. Vinification in 100% metal tanks.  Alcoholic fermentation at low temperature.

Aging: Maturing on fine lees for 9 months. Light filtration before bottling.

Tasting Notes: An expressive wine, round and fruity.  The perfect wine to enjoy with friends!

Aging Potential: 1-3 years

Serving Temperature: 10°C

PDF

pouilly-fuisse

Pouilly Fuisse

Location: 0.93 ha located in the commune of Vergisson. Eastern exposure. Altitude 380m.

Grape Varietals: 100% Chardonnay

The Vines: The plantation density is 9,000 vinestocks/ha. The average age of the vines is 41 years old

The Soil: Rocky with just one fine layer of soil

Vinification: Quality-based pressing with a pneumatic press. Cold static clarification.

Aging: Fermentation and maturing for 12 months in 100% oak barrels where of 20% new barrels.  No fining.  No filtration before bottling

Tasting Notes: Elegant, complex nose. Rich wine with a mineral character, enhanced by buttery notes.

Aging Potential: 3-10 years

Serving Temperature: 12°C

PDF

saint-veran

Saint-Véran

Location: 0.91 ha located in the commune of Prissé. Southern exposure. Altitude 250m

Grape Varietal: 100% Chardonnay

The Vines: The plantation density is 8,000 vinestocks/ha. The average age of the vines is 43 years old

The Soil: Clay-limestone and active lime

Vinification: Manual harvest, quality-based pressing with a pneumatic press. Cold static clarification.

Aging: Fermentation and maturing  for 12 months in 50% oak barrels where of 20% new barrels. No fining. No filtration before bottling

Tasting Notes: Generous wine, elegant, delightfully fresh

Aging Potential: 2-5 years

Serving Temperature: 11°C

2013 Reviews: “The 2013 St Véran, which comes from 33-year-old vines and sees seven months in barrel, has an attractive resinous note on the nose that is tight at first, but unfolds with encouragement to reveal green lemon and kiwi-fruit scents. The palate is clean and fresh, nicely balanced with good weight. The finish is very harmonious and delivers plenty of citrus fruit without dispensing with a mote of tension and there is the salinity to encourage another sip. This is a worthy follow-up to the top-notch 2012, but I recommend giving this another year in bottle.”-90pts, Neal Martin, Wine Advocate

PDF

macon-milly

Mâcon Milly-Lamartine

Location: 0.65 ha located in the commune of Milly-Lamartine. Eastern exposure. Altitude 300m.

Soil: Clay-limestone

Grape Varietal: 100% Chardonnay

Vinification: Quality-based pressing with a pneumatic press.  Cold static clarification.  Vinification in 50% 500L oak barrels.  No new barrels.

Aging: Maturing on fine lees for 9 months.  No fining.  No filtration before bottling.

Serving Temperature: 10°C

Tasting Notes: Elegant wine, fine balance

Serving Suggestion: Best consumed within 1-2 years of vintage

PDF

 

 


Mâcon-Bussières

Location: The vineyard is situated in the town of Bussières

Soil: Clay-limestone

Grape Varietal: Chardonnay

Harvest: Manual

Vinification: Thorough pressing; cold débourbage; vinified in tank and 500L barrels

Aging: 15 months sur lies

Bottling: January 9, 2018

Tasting Notes: Aromas of bergamot and a light toasted note on the bouquet.  Ample on the palate, supported by a lovely freshness.  Long, persistent finish with a lingering note of saline.

Cellaring Potential: 2018 – 2022

Serving Temperature: 11 °C

PDF

 

 

Domaine Gracieux Chevalier

Overview

The estate of Veuve Ambal encompasses 250 hectares of vines, making it one of the largest owners of vineyards in Burgundy.

All of the Veuve Ambal domaines, including Domaine Gracieux Chevalier, are managed using sustainable agriculture. The use of specific cultivation techniques reduces the use of chemical treatments by optimizing their position and efficiency.  Concern for the environment is at the core of the company’s ethos, from the vineyards right up to the vinification process.

The domaines are located in 6 different terroirs. This diversity brings richness and aromatic complexity to the wines produced. The Crémant de Bourgogne by Veuve Ambal draws on the unique characteristics of each Burgundian terroir.


Crémant de Bourgogne

Location: Gracieux Chevalier is located in the southern half of the Chablis region and covers 56 hectares of vineyards, 45 of which are adjoining.  Planted with low-trained vines in Kimmeridgian and Portlandian soils, the Crémant de Bourgogne is produced on the ancient Pérignon farm in Cravant.

Varietal Blend: Pinot Noir (39ha), Chardonnay (12ha), Aligoté (5ha)

Vinification: The Cuvée Domaine Gracieux Chevalier is blended with 20-25% reserve wines. The wine is aged on racks for 20-35 months in order to impart aromatic intensity.

Tasting Notes: Golden color with vivacious bubbles.  Warm notes of freshly-baked pastries and fleshy fruits such as apricot, peach, cherry, and blackberry.  The Chardonnay grapes bring the minerality and notes of white flowers that characterize a high quality Crémant de Bourgogne; a complex yet surprising blend.

Food Pairings: Delicious when paired with smoked charcuterie as an aperitif, or as a complement to rare roast beef.

Cellaring Potential: To be consumed young or within 3 years of bottling

Serving Temperature: 7-8°C

PDF

Domaine Hubert Bouzereau-Gruère & Filles – Côte de Beaune

logo

The Estate

Domaine Hubert Bouzereau Gruère is a family business, named for the union of two old winemaking families: Hubert Bouzereau in Meursault, and Marie-France Gruère in Chassagne-Montrachet.

Hubert Bouzereau is the 7th generation of winemakers of his family and it was in 1970 that he established his own estate with his wife Marie-France.

Today, two of their daughters have joined them in the family business: Marie-Laure has been working at the Domaine since 1995 and Marie-Anne since 1999.

In 2001, the daughters partnered with their father and created Domaine Hubert Bouzereau Gruère et Filles.  Marie-Laure and Marie-Anne represent the 8th generation of the winemaking family.  They are at the head of a 10-hectare estate spread out over 6 communes in the Côte de Beaune, the production of which is three quarters white wine and one quarter red.  The Domaine is quite varied and is composed of Grand Cru, Premiers Crus, Villages, and Regional appellations.

Marie-Laure is in charge of administrative duties and marketing, as well as hospitality.  Marie-Anne is responsible for vinification, order preparation, receiving clients, and some aspects of marketing.  In addition, both women work an equal amount of time in the vineyards.

Hubert is a passionate winemaker, and has transferred his love for and knowledge of the craft of winemaking to his daughters.  To this day, he continues to work with great pleasure and care among his vines and in the cellars.

The wines of the Domaine are regularly cited in wine guides such as Guide Hachette, Guide Bettane & Desseauve, Bourgogne Aujourd’hui, la Revue des Vins de France, etc.

Marie-Laure et Marie-Anne stress the importance of the heritage of old vines which constitute the estate.  They continually strive to produce well-balanced wines with beautiful minerality and aromatic purity, as well as good acidity in order to lend the wines great finesse.

The two sisters work with the same spirit and respect for tradition and terroir, just like their father.

The Appellations

White Wine

  • Meursault-Charmes 1er Cru
  • Meursault-Genevrieres 1er Cru
  • Meursault “Les Tillets”
  • Meursault “Limozin”
  • Meursault “Les Grands Charrons”
  • Meursault
  • Puligny-Montrachet
  • Chassagne-Montrachet 1er Cru “Les Chaumées”
  • Chassagne-Montrachet “Les Blanchots Dessous”
  • Chassagne-Montrachet
  • Saint-Aubin 1er Cru “Le Charmois”
  • Saint-Aubin 1er Cru “Les Cortons”
  • Bourgogne Chardonnay
  • Bourgogne Aligoté

 

Red Wine

  • Corton Bressandes Grand Cru
  • Meursault
  • Chassagne-Montrachet
  • Santenay
  • Bourgogne Pinot Noir
  • Bourgogne Passetoutgrain

The Vines

One of the priorities of the estate is the careful handling of the vines.  Pruning is the principal work in the vineyard from the end of autumn throughout the whole of winter.

In spring, work on the vines is more frequent; starting in the month of May and sometimes even at the end of April, debudding begins, followed by the lifting of “les fils”, plowing, and trimming of the vines.

The vines are farmed using sustainable agriculture, however it is necessary to protect the vines from disease and parasites using minimal treatments.

Harvest & Vinification

In September, the harvest is hand-picked for a period of 9-10 days.  The pressing is pneumatic, and vinification is done using traditional methods.  The wines are aged in a vaulted cellar for 12-18 months in oak barrels of about 20-15% new wood.  The white wines undergo bâtonnage until the month of March.

The red grapes are picked in bunches and undergo a cold pre-fermentation maceration.  Fermentation lasts between 14-18 days.

The wine is then bottled on the property after which it is sold; the majority of the wine is exported to individual clients, wine shops, and restaurants.


bourgogne-blanc

Bourgogne Chardonnay

Location: This wine is produced from vineyards planted in Meursault

Grape Varietals: 100% Chardonnay

Harvest: Manual

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: Maturation in oak barrels with 20-25% new wood on the lees for 1 year with regular bâtonnage

Tasting Notes: Fine minerality and complex palate.  Nutty aromas and notes of vanilla, lemon, and peach with a flinty edge.

PDF

chassagne-montrachet-rouge

Chassagne-Montrachet Rouge

Location: This wine is produced from several different plots of vines in Chassagne: Les Bouchons de Corvée, Le Poirier du Clos, and La Corvée

Grape Varietals: 100% Pinot Noir

Production Area: 65.55 ares

Average Yield: 48 hl/ha

First Planting: 1971- 1972

Terroir: Reddish and stony soil, brown and limestone

Harvest: Manual into cases

Vinification: Traditional; aging in oak barrels for 18 months (20% new wood). Bottled on the estate

Tasting Notes: Brilliant ruby color. The nose is pleasant and fruity with elegant notes of red fruit. Very enjoyable when consumed young, but also has fantastic aging potential.

Cellaring Potential: 10-12 years


blanchots-dessous

Chassagne-Montrachet Les Blanchots Dessous

Location: This plot is particularly well situated along the extension of Grands Crus Criots Bâtards Montrachet

Grape Varietals: 100% Chardonnay

Year of First Planting: 1972

Surface Area: 22.73 ares

Average Yield: 48 hl/ha

Soil: Pebbly limestone

Harvest: Manual

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: Maturation in oak barrels with 30% new wood on the lees for 1 year with regular bâtonnage

Tasting Notes: The noble terroir is beautifully expressed in this wine.  Green reflections, with fragrances of white flowers, honeysuckle, and chamomile.  The palate expresses white peach.  Ripe fruit notes and a lovely minerality give this wine good balance.

Cellaring Potential: 8-10+ years

2015 Reviews: “…a sun-kissed bouquet of peach, pear, fresh pineapple, nutmeg, honeycomb and spice that’s typical of this site, with a touch of struck match on the upper register. On the palate, it’s medium to full-bodied, rich and flavorful…it’s clear that this will be a dramatic, textural wine in a few years.”-91pts, William Kelley, Wine Advocate

PDF

les-chaumees

Chassagne-Montrachet 1er Cru Les Chaumées

Location: The vines are situated on a slope facing northeast, to the left of the quarry of Chassagne which is celebrated for its marble stone

Grape Varietals: 100% Chardonnay

First Planting: 1975

Surface Area: 50 ares

Average Yield: Between 48-50 hl/ha

Harvest: Manual

Terroir: Pebbly limestone soil

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: In oak barrels (30% new wood) sur lies with regular bâtonnages. Bottled at the estate

Cellaring Potential: 8-10 years or more

Tasting Notes: Pale yellow color with shades of green. Aromas of citrus and exotic fruit, as well as a lovely minerality and aromatic purity


st-aubin-charmois

Saint-Aubin 1er Cru Le Charmois

Location: This plot of southern-facing vines is neighbor to the appellation of Chassagne Montrachet 1er Cru les Chaumées and is one of the best Premier Crus of Saint Aubin

Grape Varietals: 100% Chardonnay

Year of First Planting: 1972-1975

Surface Area: 33.42 ares

Average Yield: 48-50 hl/ha

Soil: White clay and limestone

Harvest: Manual

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: Maturation in oak barrels with 25% new wood on the lees for 1 year with regular bâtonnage

Tasting Notes: Beautiful pale color and a lemony nose, typical of Saint Aubin Premier Cru.  The roundness, consistency, and the freshness of the citrus notes give good balance to this wine.

Cellaring Potential: 8-10 years

PDF

st-aubin-les-cortons

Saint-Aubin 1er Cru Les Cortons

Location: This plot is situated on a marked slope, behind Le Montrachet, on the opposite side of Saint Aubin 1er Cru Le Charmois, and above the hamlet of Gamay.  Oriented to the south-southwest, this Saint Aubin 1er Cru could equally be called Saint Aubin 1er Cru “En Remilly.”

Grape Varietals: 100% Chardonnay

Year of First Planting: 1988

Surface Area: 28.32 ares

Average Yield: 50 hl/ha

Soil: White clay and limestone

Harvest: Manual

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: Maturation in oak barrels with 25% new wood on the lees for 1 year with regular bâtonnage

Tasting Notes: Brilliant appearance with shades of gold.  This wine has much freshness and finesse, and a fluid body.  Refined and elegant.

Cellaring Potential: 8-10 years

PDF

puligny-montrachet

Puligny-Montrachet

Location: A parcel of land called “Les Houillères” located on the edge of Chassagne-Montrachet

Grape Varietals: 100% Chardonnay

Year of First Planting: 1972

Surface Area: 49.44 ares

Average Yield: 50 hl/ha

Soil: Clay limestone

Harvest: Manual

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: Maturation in oak barrels with 25% new wood on the lees for 1 year with regular bâtonnage

Tasting Notes: Much freshness and finesse; the nose expresses acacia, hazelnut, toasted almond, vanilla, and white pepper.

Cellaring Potential: 5-8 years

PDF

mersault-blanc

Meursault Blanc

Location: This wine is produced from a plot of wines behind the domaine called “Les Pelles.”

Grape Varietals: 100% Chardonnay

Surface Area: 26.22 ares

Year of First Planting: 1959

Average Yield: 50 hl/ha

Soil: Clay limestone

Harvest: Manual

Vinification: Traditional

Aging: Maturation in oak barrels for 11-12 months (20-30% new wood)

Tasting Notes: Very heady bouquet, with aromas of almond, honey, and hot, crusty bread-beautiful aromatic complexity typical of the vintage.  On the palate, the wine has an abundant richness which verges on unctuousness, and has notes of ripe and dried fruit (such as apricots).  Vivacious with great length; this is a very elegant wine.

Cellaring Potential: 5-10 years

PDF

meursault-tillets

Meursault Les Tillets

Location: This wine is produced from 2 plots situated one below the other on the hills of Meursault

Grape Varietals: 100% Chardonnay

Surface Area: 83.06 ares

Year of First Planting: 1961

Average Yield: 50 hl/ha

Soil: Limestone & marl

Harvest: Manual

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: Maturation in oak barrels with 25% new wood on the lees for 1 year with regular bâtonnage

Tasting Notes: This wine has beautiful minerality which awakens the taste buds; notes of grapefruit and lemon are present.  The oak is present but only slightly so, and pairs delicately with the bouquet of the wine.

Cellaring Potential: 5-10 years

PDF

meursault-charmes

Meursault-Charmes 1er Cru

Location: Meursault-Charmes is one of the most beautiful Premier Crus of Meursault.  This wine is produced from 2 plots: Charmes Dessus and Charmes Dessous.  The vines planted in Charmes Dessus bring a minerality and vivacity to the resulting wine, whereas the Charmes Dessous vines bring fruitiness and good concentration.  The blending of these two plots results in a very well-balanced wine with superb aromatic complexity.

Grape Varietals: 100% Chardonnay

Surface Area: 60.06 ares (Meursault Charmes Dessus-30.07 ares; Meursault Charmes Dessous-30.99 ares)

Year of First Planting: 1959

Average Yield: 45-48 hl/ha

Soil: Stoney clay

Harvest: Manual

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: Maturation in oak barrels with 30% new wood on the lees for 1 year with regular bâtonnage

Tasting Notes: Very elegant yet direct wine with aromas of citrus, white flowers, and a light minerality.  Good length and superb balance, with finesse and richness on the palate.  This wine’s purity and elegance distinguishes it as one of the great wines of Meursault.

Cellaring Potential: 10+ years

PDF

meursault-genevrieres

Meursault-Genevrières 1er Cru

Location: This wine is produced from 4 rows of vines that the Bouzereau family owns in the prestigious Premier Cru Meursault-Genevrières, located in the south of Meursault and directly above the climats of Les Perrieres and Les Charmes

Grape Varietals: 100% Chardonnay

Average Age of Vines: 60 years old

Annual Production: 50-60 cases; production is extremely limited

Harvest: Manual

Vinification: Pneumatic pressing, débourbage, alcoholic fermentation without yeast, malolactic fermentation

Aging: Maturation in oak barrels with 40% new wood on the lees for 1 year with regular bâtonnage

Tasting Notes: The generosity of the attack is followed by a refined palate with elegant tension.  Luscious notes of honey, toasted nuts, and butterscotch.

Cellaring Potential: 5-8 years

2015 Reviews: “…excellent, unwinding in the glass with a youthful bouquet of fresh pear, buttered apples, nutmeg and struck match. On the palate, the wine is medium-bodied, glossy and succulent…with another year or two in bottle I suspect this will turn into a rather dramatic, delicious white Burgundy.”-91pts, William Kelley, Wine Advocate

PDF
1 of 2
12