Tasting note
Peerless Burgundy, packed with cherries, dark chocolate and cocoa bean, increasingly fragrant with truffle, undergrowth and leather as it ages.
Viticulture
Above Clos Vougeot, 1.175-acre vineyard, east-facing. Chalk soil ideal for Pinot Noir. Vines avg. 22 years, Guyot pruning, low yields. Biological and biodynamic practices. "Sélection massale" for vines. Soil treated with compost, guano, sulfur, copper, powdered rock. Density: 10,000-12,500 stocks/ha. Monks coveted Grands-Echezaux to rival Musigny.
Vinification
Hand-harvested in small crates, sorted. Maceration and fermentation 2-3 weeks, indigenous yeasts. Controlled temps, monitored extraction. Punch-down daily till half fermentation; one daily pump-over. Pressings separate. Aged in barrels (20% new oak) 14-18 months.
Food Match
A great match for meats of all kinds - even richly sauced dishes like boeuf bourguignon and coq au vin. Roast grouse, pheasant, partridge as well as high quality farmed meats such as guineafowl and goose.