One of the great red wine vineyards in the Cote de Beaune, this vineyard is currently being considered by INAO to be promoted to a grand cru.
Nature smiled generously on us for the 2022 vintage, producing wines of quality and abundance. Yields were ample for both reds and whites, as we enjoyed seeing full vats and tanks of both Pinot and Chardonnay. Frost events occurred in April but we avoided any damage of consequence. A later-than-usual bud burst helped with that pressure, due in part to new pruning techniques which delay tripening. Summer-like weather in April and early May saw the vines racing ahead and our vineyard team worked hard to keep up. Flowering was the end of May under largely excellent conditions. 100 mm of rain the last half of June provided significant reserves for the vines to survive that heat and dry conditions of the following six weeks, which saw only about 25 mm of rain and peak temperatures routinely between 30 and 35 degrees C. We began picking on 25 August and finished on the 31st of the month. Sugars were remarkably homogenous with hardly any variation around 12.5 %. pH’s were practically textbook with a tight range among the cuvées. Fermentation was long and steady for the reds with most being devatted at close to 21 days. Malos for the whites progressed orderly from primary fermentation but reds were rather variable with some not finishing before summer. In the end, the vintage produced wines of exceptional balance and a depth of fruit of remarkable purity. One can’t help but think of the 1999 vintage for a comparison, which was equally generous in quantity and quality, although the quality of the whites may more closely resemble those of 2002.
Our .23 hectares have vines that are 25 years old and produce a crop with small berries and wines with strong structure.
It is best to serve this wine between 15 - 16 C / 59-61F.
Among the most structured wines in the Cote de Beaune, this excellent wine pairs well with the most flavorful of foods, including foie gras, wild game with mushrooms, pork, rich fish such as sea bass or scallops, and regional cheeses such as Delice de Pommard, Comte and Epoisses.