VARIETAL
The Pinot Noir is the only grape variety for the Hautes-Côtes de Beaune red wine. It was imposed by Philippe the Bold, Duke of Burgundy, by decree in 1395.
- Density: 6,400 to 10,000 feet/hectare.
- Pruning: Guyot.
- Harvest: Manual.
- Yields: 54hl/hectare (high vines).
- and 60 hl/ha (low vines) in standard year.
TASTING NOTES
- Ruby robe, clear and brillant.
- The delicate nose releases aromas of little fruits, such as Morello cherry and raspberry, and then liquorice, undergrowth and light spicy notes.
- In the mouth, it is supple and round with silky tannins, a very fruity taste and a nice freshness.
FOOD AND WINE PAIRING
Ideal served with a plate of grilled meats, coq au vin, beef bourguignon, and French Camembert or Burgundian Cîteaux cheese.
SERVING SUGGESTIONS
Serve at a temperature of about 15 °C. (59°F).
AGEING POTENTIAL
Ageing potential: 2 to 4 years.
ORIGIN
As their name suggests, these vineyards lie on higher elevations, to the west of the Côte de Beaune; they spread across 926 acres in Côte d'Or and 370 acres in the Saône-et-Loire region, at altitudes ranging from 340 to 450 meters above sea level.
The vines of this appellation are located on the edge of the plateau dominating the Côte de Beaune. It is a relatively recent vineyard, the vines having been replanted only in 1970.
- Clay-limestone soil. Some marl formations, slopes covered with limestone scree.
- South-eastern exposure.
- Steep incline.
- Altitudes between 280 and 450 meters.
VINIFICATION AND MATURING
The grapes are sorted, destemmed and crushed and then put in a vinification tank with thermo-regulation. It is a cold maceration that begins at a temperature of 8°-10°C for 4 to 5 days. Then the alcoholic fermentation starts after the addition of selected yeasts from Burgundy. It lasts 10 to 12 days during which we perform a pumping over and a punching down twice a day. At the end of the FA, devatting.
The press juices and free run juices are then delicately blend to preserve the fine lees.
The wine is then placed in vats (80%) and partly (20%) in oak barrels for a maturation of 9 to 10 months. The malolactic fermentation is over.
Vintage : 2021
Nature certainly set a challenge for the winegrower and the winemaker with this vintage.
It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert.
The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the "véraison" (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.
This vintage also required a major technical effort. The vinification had to be carried out with meticulous attention and precision. We took particular care over the extraction of coloring matter, the balance of the structure and the aromatic expression of our red wines, and of the freshness, balance of acidity and aromatic potential of our white wines.
From the first tastings, this vintage presented excellent flavour and aroma potential, and the balance of acidity was contained. The wines are less sunny, revealing a more moderate character, lighter in terms of alcohol and in tannic structure. These are wines that will assert their personalities by offering a diverse palette of flavours and textures, like the growing season.
