Domaine Bertrand et Axelle Machard de Gramont (Organic)

Bertrand Machard de Gramont created the estate in 1984 after having worked in Chambolle Musigny at Comte de Vogue.  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.  Bertrand’s daughter, Axelle Machard de Gramont, is the current owner and winemaker of the domaine.  As the granddaughter of a Dufouleur, Axelle has winemaking in her blood, however when she was 20, she took what became a 15-year hiatus to Paris where she became a real city girl.  Living there made her aware of ecology and also gave her the opportunity to taste organic wines which were just becoming popular in Paris wine bars at the time.  She returned to the domaine in 2004 to join her father in the family business.  It was due to her – and despite concern from her father – that the domaine converted to organic production, and was certified in 2014.  Today she runs the domaine and she ferments all her wines using natural yeast.  Where new oak is used, it is done so sparingly, and all the wine is unfined and unfiltered with limited amounts of sulfur. Very minimal intervention is the goal.

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.

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.

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.

Grape Varieties: 100% Aligoté

Harvest: Handpicked; the bunches of grapes are picked up in a picking bucket then gathered in grape boxes of 30 kgs.  Harvesters sort spoiled bunches.

Vinification: The whole bunches are immediately put in a pneumatic press after arriving at the winery.  The juice goes in a sedimentation tank for 24 hours, then it is carefully racked.  Half of the juice goes in second hand barrels, the other half in a stainless-steel tank for fermentation and aging.  After one year, the wine from the barrels is racked to be blended and then put into the tank also.  The bottling is made without fining or filtration, and only a little SO2 is added.

Location: Produced in the Hautes-Côtes de Nuits, below Gramont’s Aligoté vineyard.

Production Area: 0.15 hectares

Grape Variety: Chardonnay

Average Age of the Vines: Bertrand Gramont planted the vines 20 years ago.

Annual Production: About 1,000 bottles a year.

Location: A single 0.5-hectare parcel of vines planted in 1986, situated in the Nuits-Saint-Georges appellation below the road and Chaillots. This is not village but a regional wine.

Soil: Great depth with some clay, and iron-rich stones which aid drainage.

Grape Variety: 100% Pinot Noir

Tasting Notes: Luscious dark fruit on the nose, medium intensity and expressive with aromatic notes of black cherry. Rich red and black fruit notes on the palate. Well balanced, with soft tannins and a light acidity.

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.

Production: Organic

Grape Varieties: 100% Pinot Noir

Average Age of the Vines: 30-year-old vines

Location: This wine is produced from vines on a half-hectare that sit just above “Les Terrasses.”

Harvest: Hand-harvested and sorted. 100% destemmed.

Vinification: 2 weeks of fermentation then

Aging: 228-liter used oak barrels for 18 – 20 months. Bottled unfined, unfiltered, and minimal SO2 added.

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.

Production: Organic

Grape Varieties: 100% Pinot Noir

Average Age of the Vines: 50-year-old vines

Location: This parcel sits just uphill from 1er Cru “Les Pruliers”

Soil: Thin layer of top soil, then pure rock terroir.

Harvest: Fruit is hand-harvested and sorted. 100% destemmed.

Vinification: 2 weeks of fermentation.

Aging: 228-liter used oak barrels for 18 – 20 months. Bottled unfined, unfiltered, and minimal SO2 added.

Overview: From 3 different Vosne holdings acquired in 2002 by Axelle’s family: 16% Maizières Basses, 48% Champs Goudins, 36% Aux Ormes.

Average Age of the Vines: 35 – 40 years old

First Planting: 1960s

Grape Varieties: 100% Pinot Noir

Vinification: Fruit is hand-harvested and sorted. 100% destemmed. 2 weeks of fermentation then aging in 228-liter used oak barrels for 18 – 20 months. Bottled unfined, unfiltered, and minimal SO2 added.

Tasting Notes: Deep purple to the rim.  This is a vibrant wine, with a fresh, lively nose of juicy blackcurrant.  On the palate, lovely velvety black fruit notes.  Supple, lightly spiced, rich and deliciously approachable, with a long, fresh finish.

Overview: This plot was acquired in 2002 by Axelle’s family. Les Barreaux is located at the top of the slope, surrounded by 3 premier crus and 1 grand cru – Cros Parentoux, Les Petits Monts, Aux Brulées and Richebourg.

Average Age of the Vines: 35 – 40 years old

First Planting: 1960s

Grape Varieties: 100% Pinot Noir

Vinification: Fruit is hand-harvested and sorted. 100% destemmed. 2 weeks of fermentation then aging in 228-liter used oak barrels for 18 – 20 months. Bottled unfined, unfiltered, and minimal SO2 added.

Tasting Notes: Deep purple to the rim, vibrant, with a fresh, lively nose of blackcurrant, juicy, crunchy and fresh. On the palate lovely velvety black fruits, supple, lightly spiced, rich and deliciously approachable with a long, fresh finish.