Vines planted in 1976, 1985. Vineyards are sustainably farmed, all grapes are harvested by hand and sorted, 100% of the grapes are de-stemmed, parcels are all vinified separately in open-topped, wooden vats, natural fermentations with indigenous yeasts. Grapes macerate for several days at 15°-17° Celsius, then must goes through alcoholic fermentation with occasional punch-downs and pump-overs. Must pressed gently by pneumatic press. Jus de presse is blended in with first press wine to settle for 24-48 hours, wines are racked by gravity directly into oak fûts deep into the cellar below the winery. The percentage of new oak varies with the vintage and appellation. Wines enjoy a long, slow élévage before being bottled unfined and unfiltered.
"Welcome to the dark side of Burgundy. Plush, showy, sleek, and elegant all at once. Not to be confused with overextracted and woody. This is masterfully ripe, the perfect spot where rich and mouth-filling reach their apex before the tipping point. Serious Burgundy for serious folks." - Kermit Lynch Wine Merchant