Although Dr. Lavalle did not mention this vineyard in his 1855 classification as a "Tete de Cuvee", meaning one of the best in the commune, that quality assessment would certainly not be the case today.
This vineyard is producing excellent wine. We farm 0.47 hectares of this highly regarded site which has naturally low yields.
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.
High on the slopes of Volnay, just to the south of the village, this vineyard benefits from excellent exposure. The terroir has a high proportion of limestone which accounts for its minerality.
Our 0.47 hectare site is populated with vines averaging 65 years old.
Best served between 15 - 16 C/59-61 F.
This well-structured wine can be easily paired with grilled meats, including lamb, rabbit, and beef, and strong cheeses, such as Epoisses, Delices de Bourgogne, Maconnais, or Roquefort.
