Cote de Beaune

Question 1

Arnaud Ente

Answer 1

Meursault
4.81 ha
Puligny Montrachet Referts Premier Cru
Meursault Goutte d’Or PC
Meursault Seve du Clos (100 years old vine in En l’Ormeau)
Volnay Santenots de Milieu PC
Style: very low yields, clean fruit. Grapes are sorted, whole cluster pressed, fermentation in a max 20% new oak with native yeast. Aging 12 months in wood then racked into stainless steel.

Question 2

Bonneau du Martray

Answer 2

Corton
Entire estate is now biodynamic.
The only domaine in Burgundy to sell only Grand Cru wine.
Stan Kroenke (Screaming Eagle purchased the majority of it).
11 ha
Corton Charlemagne Grand Cru
Corton Grand Cru
Domaine holdings are divided in 15 white blocks and 2 red blocks. Whites are whole cluster pressed, 1/3 fermentation in new barrels without inoculation. Then the wine is racked to stainless steel for several months aging prior to bottling.

Question 3

Bouchard Pere et Fils

Answer 3

Beaune
Historic name in Burgundy.
Winery revitalized in 1995.
New winery with 146 fermentation tanks in order to guarantee great precision for separately fermenting parcels.
Great improvement in the last 2 decades.
Styles: whites are whole cluster pressed in a pneumatic press, fermentation in stainless steel then transferred to barrels to finish fermentation.
Only use 10-20% new oak, they avoid batonnage.
Reds destemming, in certain vintages whole clusters. Cold soak 4 to 8 days. Aging in 10 to 25% new oak for village wines, 80 to 100% for GC. 10 to 18 months in oak.

Question 4

Chandon de Briailles

Answer 4

Savigny les Beaune
Convertion to organic and biodynamic farming.
13.6 ha.
Corton Blanc GC Bressandes and Chaumes
Charlemagne GC
Corton Clos du Roi
Corton Marechaudes GC
Pernand Vergelesses Lle des Vergelesses PC
Syles: wines notable for new oak.
White are whole cluster pressed, juice settling for 48 hours. No batonnage, 15 to 20 months of aging, no fining no filtration.
Reds: varying amounts of whole clusters. Destemming for lower quality tier reds. No yeasts added. Red fermented on the skins for 15 to 20 days. Aging mostly in neutral barrels.

Question 5

Coche Dury

Answer 5

Meursault
Quality of the wines set in the vineyard. Low yields. Selection Massale.
Corton Charlemagne GC, Meursault Genevrieres PC; Meursault Perrieres PC, Caillerets PC, Les Rougeots.
Style: focus, power, oak signature. Whites are whole cluster pressed, batonnage typically employed. Aging in 18 to 22 months prior bottling without filtration.

Question 6

Comte Armand

Answer 6

Pommard
Clos des Epeneaux since 1826. Domaine rivitalized in 1985, Pascal Marchand (canadian) in charge. Organic farming. Benjamin Leroux completed the transition to biodynamic wines (1996).
Pommard Clos des Epeneaux Premier Cru
Pommard Premier Cru (younger vines from Clos des Epeneaux)
Pommard AOC
Destemming and cooling before beginning fermentation with indigenous yeast. Extended period of skin contact prior to pressing. Wines are aged 80% new oak for 22 months.

Question 7

De Montille

Answer 7

Volnay
Biodynamic since 2005. Became a negociant in 2003 (Etienne, Alix), Deux Montille. Expansion.
20ha holdings.
Corton Charlemagne, Corton Clos du Roi GC, Vosne Romanee Aux Malconsorts.
Etienne changed the style. Whole clusters for reds, No new oak for regional and village wines, PC with 30% and GC and Malconsorts 50%.

Question 8

Domaine d’Auvenay & Domaine Leroy

Answer 8

Saint Romain (Domaine D’Auvenay), Vosne Romanee (Domaine Leroy).
- Farmed biodynamically, low yields.
Great concentration and depth of color due to low yields. Reds are fermented without de-stemming in wooden vats. Reds are fermented on the skins. 21 days fermentation on the skins. Aging 100% new oak for 14 to 18 months.

Question 9

Domaine des Comtes Lafon

Answer 9

Meursault
Biodynamic transition completed in 1998.
The domaine possesses a wide array of PC in Meursalt.
16.3 ha.
Montrachet GC
Meursault Charmes PC, Perrieres PC, Goutte d’Or PC, Genevrieres PC.
Style: powerful and long lived wines, whole cluster pressing. Village wines see no new oak, premiers 20-50%, Montrachet 100%. Batonnage practiced much less frequently. Total aging 18-22 months.

Question 10

Domaine Leflaive

Answer 10

It owns the best chardonnay vineyards in Cote d’Or.
1997 biodynamic convertion.
24.5 ha
Montrachet GC (1981), Chevalier Montrachet GC, Batard Montrachet GC, Bienvenues Batard Montrachet GC.
Puligny Montrachet Pucelles PC, Combettes, Folatieres, Clavoilon.
Style: Leflaive produces only white wines, sorting grapes in the vineyard and the winery. Juice settling for 12 to 24 months. Percentage of oak in the low side (10-25-30%). No inoculation, batonnage currently practiced. Wines are racked in stainless steel after 16 months.

Question 11

Domaine Ramonet

Answer 11

Chassagne Montrachet
Montrachet GC, Chevalier Montrachet GC, Batard Montrachet GC.
Puligny Montrachet Champs Canet PC, Chassagne Montrachet les Caillerets, Les Ruchotees, Les Vergers.
Style: powerful and concentrated wines, largely due to old vineyard. Fermentation in stainless steel and then transferred to barrel to finish. Oak: 10-25/30-50/75%. Very little batonnage, 12 to 18 months of aging.

Question 12

Domaine Roulot

Answer 12

Meursault
Guy Roulot was a big believer in the distinctive qualities of his deuxieme crus (villae level liex dits).
Meursault Perrieres PC, Charmes PC, Les Boucheres PC, Clos des Boucheres.
Style: more reserved wines than powerful. Barrels used for fermentation and aging, wines are aged in 10-30% new oak for 12 months with the lees stirred until malolactic fermentation completes. Final aging in stainless steel.

Question 13

Etienne Sauzet

Answer 13

Puligny Montrachet
9.24 ha
Montrachet
Grand Cru: made from wine purchased from Baron Thénard
Chevalier-Montrachet Grand Cru: made from purchased grapes
Bâtard-Montrachet Grand Cru
Bienvenues-Bâtard-Montrachet
Grand Cru
Puligny-Montrachet Champ-Canet
Premier Cru
Style: Domaine Etienne Sauzet aims for concentrated grapes via proper pruning and balanced vines; a green harvest is generally avoided. The grapes are picked at physiological maturity, taking great pains to avoid over-ripeness and botrytis. After sorting in the vineyard and winery, the grapes are whole-cluster pressed, and the juice is settled overnight. All of the wines except for the Bourgogne
Blanc are vinified in oak with native yeasts. The amount of new oak is 20% for the village-level wines, 30% for the
premiers crus and 40% for the
grands crus.

Question 14

Jacques Carillon

Answer 14

Puligny Montrachet
Bienvenues Batard Montrachet GC, Puligny Montrachet Les Champs Canet Premier Cru, Puligny Montrachet Les Perrieres Premier Cru, Chassagne Montrachet Les Macherelles PC.
Style: focus and reserve. Barrel fermentation, aging in maximum 10-25% new oak for 12 months.

Question 15

Jean Marc Pillot

Answer 15

Chassagne Montrachet
Focus on vineyard, picking early, using less oak, striving for more acidity and minerality.
Chassagne Montrachet Les Caillerets PC, Les Chevenottes PC, Les Vergers Clos Saint Marc, Morgeot PC (red)
Style: vinification in barrels (max 30% new oak), only native yeast, primary fermentation long and slow. Batonnage has been reduced.

Question 16

Jean Philippe Fichet

Answer 16

Meursault
7 ha
Puligny-Montrachet Les Referts
Premier Cru
: Inaugural vintage 1997.
Meursault Les Chevalières
Meursault Les Gruyaches
Meursault Le Meix Sous le Château
Meursault Le Tesson
Style: After careful sorting in the vineyard, the white grapes are crushed, pressed and settled for 12-24 hours. The regional wines are fermented and aged in 600-liter casks, while the village and
premier cru wines go into 228-liter barriques (30% of which are new each year).
Bâtonnage is practiced, but the frequency varies with vintage conditions. The regional wines spend a year in oak, and the top wines spend 18 months in wood prior to being bottled without filtration.