Vineyard selection and management
Rigorous vine work went into the production of this wine, along with uncompromising checks for such considerations as yields and cultivation methods, where soil work is required to assist and support the microbacterial activity required for the terroir to express itself. The distinguishing characteristic of this vineyard is the fact that it contains many tall, expansive vines, giving it a plantation density of around 3,500 vines/hectare.
Vinification and maturing
At the winery: the whole bunches of grapes were gently pressed for 2½ hours. The temperature of the must was cooled to 12°C, then the must was transferred directly into barrels without settling of the must in order to keep most of the lees. Very long fermentation period using indigenous yeasts.
In the cellar: aged for 14 months without being racked. The lees were not stirred so as to allow all of the wine’s minerality to shine through. A proportion of 15% new French oak barrels was used; they were toasted for a long time and at a low temperature to impart a subtle, delicate flavour to the wine.
Bottling: December 2017.
Nose: Slightly smoked and toasted with aromas of apple and white fruit.
Palate: A supple wine with a nice tension in the mouth!
Vintage : 2016
Given a difficult start, the wines of Burgundy have an unexpected high quality - as much as we could have hoped. After one of the mildest Winters since 1900, the growers suffered vineyard damage in Springtime which severely reduced the size of the potential harvest. In fact in the month of April we experienced devastating frosts over an exceptionally wide area. Hailstorms caused further damage during May in the Maconnais and North Burgundy. The weather changed completely with the arrival of Summer: with sunshine and warmth which allowed the vines to catch up with their growth. There was adequate rainfall which helped the growth continue in good conditions with the harvest taking place just at the right time. Vintage 2016 thus offers some fine surprises with wines of potentially high quality. The white wines have fine fruit aromas, are generous with good body and will be ready to drink while young whereas the red wines are powerful, tender, concentrated and will be ideal for ageing.