All grapes are harvested by hand, with several passes through the vineyard to pick grapes at the optimal point of maturity. Sorting happens in the vineyard with each grape being inspected by the harvesters. The goal of the vinification and aging is to let the wine develop at a very slow pace. Vinification without sulfur, small amount of sulfur added at bottling.
Vines 50-60 years old. 30 to 60% of grapes are de-stemmed (depending on parcel and vintage). Grapes undergo a slow, temperature controlled maceration for 20 days. Wine is aged in 25% new oak barrels. Wines are never racked. Wines are aged for a minimum of 15 months.
"Jean-Marc and his wife, Anne-Marie, are a rare breed in Burgundy these days— the one that truly lives by the credo that if you want something done right you’ve just got to do it yourself. No employees, no consultants, and of course, all that comes with that, including no time and no vacation. They don’t seem to want it any other way. This Gravières has loads of fruit, and it’s also got that unique Burgundy—and, more precisely, Santenay—earthiness to it that can turn the accidental sipper into a full-blown connoisseur. This is the style of Burgundy that makes you think, “How’d they do that?” It has put countless people down the one-way path of all-out Burgundy geekery. Sip with caution unless you are ready to go down that path..." - Kermit Lynch Wine Merchant