Beaune is a village that dates back to the Roman times and archaelogical evidence supports the plantation of vines around the town at that time.
Beaune wines from the northern section tend to be more fruity and those at the southern end are more tannic. Our wines are in the middle section and exhibit a balanced Beaunois style.
Any optimism we had for a bounteous vintage for 2021 was dashed during les trois terribles of April 6, 7 and 8. With a wet May, strong mildew and oidium pressure flowed and we thought we were looking at another 2013 and we hadn’t had any hail…yet. But with two warm, sunny weeks in August (août fait le moût) our hopes for promising quality returned. Picking began on the 22nd of September and was finished by the 30th. Alcohols were all at about 12 degrees and we lightly chaptalized. We elected to vinify each appellation separately (apart from no Pommard 1er cru Grands Epenots at all) even though most quantities were just two barrels. (18 hl/ha for the reds and 27 hl/ha for the whites). However, we dramatically reduced whole cluster in order to better control temperature in the small vats. The maintenance of proper temperature meant that the total cuvaison duration was normal. Malo was delayed and so bottling for the reds was a few months later than typical. We found that this had the benefit of the wines putting extra weight while maintaining freshness. The results are a true delight for those who like classic ‘old style’ Burgundy. The reds remind us of 2000 (unfortunately with much less generosity!) and the whites like 2001 or 1993.
Our 0.63 hectare site fnurturing 45 year old vines is located west of the village up the slope towards 'la montagne' and has iron rich clay soil.
Certain historical documents record that this was "champs de M. Pimonts", the "field of Mr. Pimonts"; others believe the vineyard name means "field at the foot of the hill".
Ideally served at 15 - 16 C/ 59- 61 F, this cheerful wine pairs well with pork and poultry, mussels, shrimp, and roasted chicken and potatoes, as well as grilled asperagus or Brussels sprouts.
It nicely complements regional cheeses including Delice de Bourgogne, Morbier, and Comte.
