Pinot Noir from two small plots of Premier Cru in the town of Beaune, planted in 1971 and 1987.
Terroir, method of production and maturation: The grapes used for the wine are harvested by hand from two parcels covering 0.53 hectares, the soil of which is brown clay and limestone. The pods ripen a little later than the others. 35% of the wine ferments with the lees and the alcoholic fermentation takes place spontaneously in open oak vessels, with maceration lasting 15-20 days. The grapes are compressed pneumatically, separating the free-flowing grape juice from the pressed juice. The wine matures for 18 months in oak barrels, 1/6 of which are new. After blending, the wine matures in tanks for a few more months. The wine is not clarified or filtered.
Use: With roasted duck breast and tarragon risotto.
Description: The earthy scent has thyme and the spiciness of oak. The medium-bodied taste is dense and spicy. The tannins are still somewhat tight, promising the wine a long development potential together with plenty of acidity.