Terroir and Wines
Bourgogne Hautes-Côtes de Beaune Paris 1243
Santenay Fougenet
Santenay Le Chainey
Pommard Les Chanlins
Beaune Premier Cru Clos des Avaux
Maranges Premier Cru La Fussière
Maranges Premier Cru Les Clos Roussots
Bourgogne Hautes-Côtes de Beaune Sous Carrière
Santenay Saint-Jean
Meursault Bois de Blagny
Meursault Sous la Velle
Beaune Premier Cru Champs Pimont
Hautes Côtes de Beaune
Paris 1243
Area: 3.50 ha
Grape variety: 100% Pinot Noir
Age of vines: 35 years
Localities and terroirs: The Hautes Côtes de Beaune are planted on slightly undulating terrain. The vines thrive on a soil of marl and limestone scree
Vine-growing method: Integrated pest management.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 40 hl/ha
Winemaking: Sorting of the harvest followed by complete destemming, then cold pre-fermentation maceration for 5 days at 12°C; fermentation for 10 to 13 days with pumping over and some punching down to enhance extraction, followed by post-fermentation at 25°C for 3 days.
Ageing: 50 per cent aged in barrels, comprising 10 per cent new barrels and 40 per cent barrels that have held one or two previous vintages, and 50 per cent in stainless steel vats for 12 months. Blended from the vat and barrel batches prior to bottling.
Food and wine pairing: Red meats, fresh cheese.
SANTENAY
Fougenet
Area: 0.95 ha
Grape variety: 100% Pinot Noir
Age of vines: 40 years
Localities and terroirs: A blend from the ‘Foulot’ and ‘Clos Genet’ localities. Two distinct terroirs: one comprising a sunny, south-east-facing, stony and marly hillside (Foulot), and the other a vineyard at the foot of the hillside with a stony but fairly deep clay-limestone soil (Clos Genet).
Vine-growing method: Integrated pest management. Controlled grass cover is maintained in these plots to limit erosion and improve soil stability and structure. Grass cover also helps to promote biological activity in the soil.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 40 hl/ha
Winemaking : Sorting of the harvest followed by complete destemming of the bunches; cold pre-fermentation maceration for 5 days at 12°C; fermentation for 14 days with pumping over and some punching down to enhance extraction; followed by post-fermentation heating at 25–30°C for 3 days.
Ageing: 60 per cent aged in barrels – comprising 30 per cent new barrels and 30 per cent barrels that have held one or two previous vintages – and 40 per cent in stainless steel vats for 12 months. Blended after 12 months to combine the vat and barrel-aged wine prior to bottling.
Food and wine pairing: Poultry and grilled meats.
SANTENAY
Le Chainey
Area: 0.47 ha
Grape variety: 100% Pinot Noir
Age of vines: 30 years
Localities and terroirs: Le Chainey is situated high up on the hillside on sloping, very stony soil, just above the 1er Cru ‘Grand Clos Rousseaux’. A rather poor clay-limestone soil producing small, often very ripe grapes.
Vine-growing method: Integrated pest management.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 35–40 hl/ha
Winemaking: The harvest is sorted on a conveyor belt, followed by complete destemming and cold pre-fermentation maceration for 5 days at 12°C. Fermentation takes place over 14 days with pumping over and some punching down to enhance extraction, followed by post-fermentation heating at 25–30°C for 3 days.
Ageing: 100% aged in barrels, comprising 30% new barrels and 70% barrels that have held one or two previous vintages, for 12 months. Blending of all barrels prior to bottling.
Food and wine pairing: Red meats and game.
Pommard
Les Chanlins
Area: 0.57 ha
Grape variety: 100% Pinot Noir
Age of vines: over 50 years
Localities and terroirs: ‘Petits Noizons’ on hard limestone rock, with the vines facing due south. ‘Chanlins Haut’ on soil of coarse limestone and marl, facing east–south-east.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 35 hl/ha
Winemaking: Sorting of the harvest followed by complete destemming of the bunches; cold pre-fermentation maceration for 5 days at
12°C; fermentation for 12 days with pumping over and some punching down to enhance extraction; followed by post-fermentation for 3 days at 25–30°C.
Ageing: 80% aged in barrels, comprising 40% new barrels and 40% barrels that have held one or two previous vintages, with the remaining 20% aged in stainless steel vats for 12 months. The vat-aged and barrel-aged wine is blended prior to bottling.
Food and wine pairing: Beef fillet, game or mature cheeses.
Beaune Premier Cru
Clos des avaux
Area: 0.50 ha
Grape variety: 100% Pinot Noir
Age of vines: 40 years
Localities and terroirs: ‘Clos des Avaux’, planted on slightly stony soil at the mouth of a valley. This climat produces wines of great suppleness.
Vine-growing method: Integrated pest management, grass cover between the rows.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 40 hl/ha
Winemaking: Sorting of the harvest followed by complete destemming, cold pre-fermentation maceration for 5 days at 12°C, fermentation for approximately 13 days with pumping over and some punching down to enhance extraction, followed by hot post-fermentation for 3 days.
Ageing: 80% aged in barrels, comprising 40% new barrels and 40% barrels that have held one or two previous vintages, with the remaining 20% aged in stainless steel vats for 12 months. The vat and barrel batches are blended prior to bottling.
Food and Wine Pairing: Pairs perfectly with pork fillet and eggs in red wine sauce.
Maranges Premier Cru
Les Clos Roussots
Area: 0.40 ha
Grape variety: 100% Pinot Noir
Age of vines: 70 years
Localities and terroirs: The Premier Cru ‘Clos Roussot’ faces south-east at an altitude of approximately 250 metres. The soil consists of enrochement limestone and limestone scree.
Vine-growing method: Integrated pest management; all rows are grassed to minimise erosion of this old, still very healthy plot, which produces small, highly concentrated grapes.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 30 hl/ha
Winemaking: Sorting of the harvest followed by complete destemming of the bunches; cold pre-fermentation maceration for 5 days at 12°C; fermentation for 14 days with pumping over and some punching down to enhance extraction; followed by post-fermentation at 25°C for 3 days.
Ageing: 80% aged in barrels, comprising 30% new barrels and 30% barrels that have held one or two previous vintages, with the remaining 20% aged in stainless steel vats for 12 months. Blended after 12 months to combine the vat and barrel-aged wine prior to bottling.
Food and Wine Pairing: A rather tannic wine best left to age for 3 to 5 years, which pairs perfectly with game, cassoulet or a matured Époisses.
Maranges Premier Cru
La Fussière
Area: 0.50 ha
Grape variety: 100% Pinot Noir
Age of vines: 45 years
Localities and terroirs: The Premier Cru ‘La Fussière’ faces south at an altitude of approximately 350 metres. The soil consists of grey-black marl, possibly limestone with giant gryphae, entroque limestone and limestone scree.
Vine-growing method: High Environmental Standards; the soil is ploughed, with fairly high pruning to increase the leaf area, and leaf removal on the side facing the rising sun.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 40 hl/ha
Winemaking : Sorting of the harvest followed by complete destemming of the bunches; cold pre-fermentation maceration for 5 days at 12°C; fermentation for 14 days with pumping over and some punching down to enhance extraction; followed by post-fermentation heating at 25°C for 3 days.
Ageing: 100% aged in oak barrels; depending on the vintage, 20% new oak and 80% barrels that have held one or two previous vintages, for 12 months. Blended after 12 months in the barrels prior to bottling.
Food and wine pairing: A rather tannic wine best left to age for 3 to 5 years, which pairs perfectly with game or a mature cheese.
Bourgogne Hautes-Côtes de Beaune
Sous Carrière
Bourgogne Hautes-Côtes de Beaune
Sous Carrière
Area: 0.40 ha
Grape variety: 100% Chardonnay
Age of vines: 35 years
Localities and Terroirs: The white Hautes-Côtes de Beaune is planted on rugged terrain with fairly poor soil. The vines thrive on a soil of marl and limestone scree.
Vine-growing method: Integrated pest management. As the soil is not very fertile, we must regularly apply organic manure to restore the soil’s natural balance.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 45 hl/ha
Winemaking: Whole-bunch pressing, static settling and transfer to barrels for alcoholic fermentation.
Ageing: Depending on the vintage, between 40 and 80 per cent of the harvest is placed in barrels, using only barrels that have held one or two previous vintages to avoid excessive oak influence. Our Hautes Côtes wines are best enjoyed relatively soon, within 2 to 3 years.
Food and wine pairing: Pairs very well with parsley-crusted ham or Burgundy snails.
SANTENAY
Saint-Jean
Area: 0.25 ha
Grape variety: 100% Chardonnay
Age of vines: 25 years
Localities and terroirs: Saint-Jean is situated at the foot of the hillsides but enjoys good exposure, near the Narosse stream. The lieu-dit takes its name from the Church of Saint Jean de Narosse, which lies just a few steps from our plot. The soil is shallow and fairly stony in the upper section, whilst the lower section consists of marl over a bed of gravel.
Vine-growing method: Integrated pest management.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 45 hl/ha
Winemaking: Whole-cluster pressing of the grapes without any pumping over, followed by static settling and transfer to barrels for alcoholic fermentation. Stirring of the lees takes place every 15 days to resuspend them; this process lends the white wines body and roundness.
Ageing: The entire Santenay St Jean production is aged in one- or two-year-old barrels for 12 months. The wines from all the barrels are blended before bottling.
Food and wine pairing: Pairs beautifully with grilled fish or scallops à la plancha.
Meursault
Bois de Blagny
Area: 0.60 ha
Grape variety: 100% Chardonnay
Age of vines: 8 years
Localities and terroirs: ‘Bois de Blagny’, situated at the top of the hillsides; the vineyard faces due east (on clear days, the Mont Blanc range is often visible) just above the ‘La Pièce sous le Bois’ Premier Crus. Stony soil, marl covered with limestone scree.
Vine-growing method: Integrated pest management.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 50 hl/ha
Winemaking: Whole-bunch pressing, static settling, then transferred to barrels for alcoholic fermentation.
Ageing: 80% aged in barrels (40% new and 40% one- or two-wine barrels) and 20% in stainless steel vats for 12 months. Stirring of the lees every fortnight to resuspend them. Blending after 12 months to combine the vat and barrel-aged wine prior to bottling.
Food and wine pairing: Oily fish, grilled or served with a butter sauce.
Meursault
Sous la Velle
Area: 0.27 ha
Grape variety: 100% Chardonnay
Age of vines: Half 60 years old and half young vines
Localities and terroirs: Situated next to the Château de la Velle, the vines draw their strength from deep, rich clay-limestone soil.
Vine-growing method: Integrated pest management.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 40 hl/ha
Winemaking: Whole-bunch pressing, static settling and transfer to barrels for alcoholic fermentation.
Ageing: 70% aged in barrels, comprising 30% new barrels and 40% barrels that have held one or two previous vintages, with the remaining 20% aged in stainless steel vats for 12 months. Blended after 12 months to combine the vat and barrel-aged wine before bottling.
Food and wine pairing: Enjoy as an aperitif with friends and a good Serrano ham, or with a white meat dish served in a sauce.
Beaune Premier Cru
Champs Pimont
Area: 0.20 ha
Grape variety: 100% Chardonnay
Age of vines: 5 years
Localities and terroirs: planted on light soil with a very stony subsoil. The plot is flat and lies at an altitude of 180 m.
Vine-growing method: High Environmental Standards.
Harvest: Hand-picked into 20 kg perforated crates.
Yield: 50 hl/ha
Winemaking: Whole-bunch pressing, static settling and transfer to barrels for alcoholic fermentation.
Ageing: 100% aged in barrels, comprising 30% new barrels and 70% barrels that have previously held one or two vintages. Depending on the vintage, stirring (bâtonnage) is carried out every 15 days to resuspend the lees. Blending takes place after 12 months, combining the wine from the vats and barrels prior to bottling.
Food and wine pairing: Oily fish, grilled or served with a butter sauce, white meat.
