2018 is a "Grand" vintage: solar, powerful, generous... we wish we had more like this one in Burgundy!
Hot summer temperatures and dry weather made a sane and ripe crop.
Our old vines were able to dig in the soil depth to ensure their nurishing until the harvest that started on a sunny september 13.
Particularly high yields and alcoholic degrees (up to 15%/alc in some plots) needed a precise follow-up of winemaking in turning all sugar in alcohol.
It results in exceptionally fruity and strong chardonnays and, above all, pinot noirs... thank you Mother Nature !
Ideally located partly in the valley of Chassagne, on the boundary of Puligny-Montrachet, and partly on the Remigny side, our plots, benefit from a rich soil made of clay and limestone.
The low altitude and the south sunny exposure ensure water and nutrients that produce ripe, juicy and aromatic berries.
The old age and our pruning method are one of the reasons for limiting the quantity and providing a high quality Pinot Noir.
We provide traditional manual culture work and care to the vine from november to July: cordon de royat pruning, ploughing, debudding for yield control, shot knitting and only when necessary spraying against the vine diseases.
The time and care we give to the vine is key to wine quality.
First steps include a few days of pre-fermentation cold maceration, followed by about 10 days of alcoholic fermentation in stainless steel tank, skin crushing, ageing partly in tank (2/3) and oak (1/3).
Then comes natural malolactic fermentation at cellar temperature (13 to 14° C).
After 12 months of ageing, the wine is pumped back to one tank for bottling preparation.
Vintage 2013 offers a classic and balanced expression of Pinot Noir, Burgundy's generic red varietal.
Lovely bright and shiny ruby color with an expressive and open nose carrying elegant red fruit notes (blackcurrant, cherry, blackcurrant) followed by slightly spicy and undergrowth (sous-bois) flavors.
In mouth, the wine is tasted round and fruity with a good tanic structure that will keep it in good shape for the next 3 years.
3-5 years - depending on storage and transport