Producers Flashcards by Theo Lieberman

DRC

History

History can be traced to the 1869 purchase of Romanée-Conti by Jacques-Marie Duvault-Blochet, a Santenay-based négociant. n 1942, Duvault-Blochet’s heirs, Edmond Gaudin de Villaine and Jacques Chambon, transformed the domaine into a société civile by splitting the shares equally between their families to prevent the domaine’s fracture when Jacques Chambon wanted to sell his portion. Henri Leroy, a négociant and personal friend of de Villaine, purchased Chambon’s half of the domaine and his heirs still own it. Today, Edmond de Villaine’s son, Aubert de Villaine, and Henry Leroy’s grandson, Henri-Frédéric Roch, oversee the domaine. In 1963, the domaine first purchased vines in Montrachet, and signed a lease for Prince Florent de Merode’s Corton vines in 2008. All farming has been organic since 1986 and biodynamic since 2007. The average vine age is 40-50 years. Re-planting is done by selection massale taken from Romanée-Conti’s pre-phylloxera vines prior to their removal in 1945.

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DRC

Vineyard Holdings

Vineyard Holdings: 29.27 ha total

Romanée-Conti Grand Cru (monopole): 1.81 ha Pinot Noir
La Tâche Grand Cru (monopole): 6.06 ha Pinot Noir
Richebourg Grand Cru: 3.51 ha Pinot Noir
Romanée-Saint-Vivant Grand Cru: 5.29 ha Pinot Noir
Grands-Echézeaux Grand Cru: 3.53 ha Pinot Noir
Echézeaux Grand Cru: 4.67 ha Pinot Noir
Corton Bressandes Grand Cru: 1.19 ha Pinot Noir
Corton Clos du Roi Grand Cru: 0.57 ha Pinot Noir
Corton Renardes Grand Cru: 0.51 ha Pinot Noir
Le Montrachet Grand Cru: 0.68 ha Chardonnay
Bâtard-Montrachet Grand Cru: 0.17 ha Chardonnay

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DRC

Where does the Duval Blochet fruit come from?

Cuvée Duvault-Blochet” Premier Cru: produced in certain vintages from the domaine’s small holdings in Gaudichots, Petits Monts, and Au-Dessus de Malconsorts as well as second crop from the grand crus.

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DRC

Montrachet first vintage?

1965

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DRC

Duval Blochet first vintage?

1999

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DRC

Corton first vintage?

2009

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DRC

How is montrachet produced?

Late picked (botrytis)
Whole cluster
Racked after cold soak over night
Elevage in 100% new Tronçais barrels

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DRC

Red wine production

Either whole cluster or partial de-stem depending on vintage
Pigeage takes place twice a day after fermentation begins, and the wine averages 17-21 days on the skins. After pressing the wines age in 98% new oak for 18-22 months before it is bottled without fining or filtering. Wines are blended and bottled six barrels at a time using a bottling tank, to eliminate bottle variation that would occur were each barrel bottled individually.

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What year was DRC established?

1869

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What year did Armand Rousseau found his domaine?

1909

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Rousseau

Who is widely credited for the domaine success

Armands son Charles

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Rousseau Vinification techniques

At harvest, the grapes are sorted in the vineyard and 90% de-stemmed—but not crushed. Fermentations start (without adding yeast) after four or five days of cold soak, and the wines are pumped over at the start of fermentation for oxygenation, then punched down in the latter stages. The wines spend 18-20 days on the skins and are settled for 24 hours after pressing. The Chambertin and Chambertin Clos de Bèze are aged in 100% new oak, the Clos Saint-Jacques is aged in 80% new oak, and the remaining grands and premiers crus are aged in once-used (or older) barrels. The wines spend 18 months in oak with one racking and are filtered prior to bottling.

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Rousseau Holdings

Chambertin Grand Cru: 2.15 ha Pinot Noir, planted 1930-1997
Chambertin Clos de Bèze Grand Cru: 1.42 ha Pinot Noir, planted 1935-2000
Charmes-Chambertin Grand Cru: 1.37 ha Pinot Noir, planted 1948-1990
Ruchottes-Chambertin “Clos des Ruchottes” Grand Cru: 1.06 ha Pinot Noir, planted 1950-2003
Mazis-Chambertin Grand Cru: 0.53 ha Pinot Noir, planted in 1945 and 1978
Clos de la Roche Grand Cru: 1.48 ha Pinot Noir, planted 1961-2008
Gevrey-Chambertin Clos Saint-Jacques Premier Cru: 2.22 ha Pinot Noir, planted 1935-1993
Gevrey-Chambertin Les Cazetiers Premier Cru: 0.60 ha Pinot Noir, planted in 1948
Gevrey-Chambertin Lavaux Saint-Jacques Premier Cru: 0.47 ha Pinot Noir, planted 1948-1996

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Dujac
Year Established?
First Vintage?

`1967

1969- 1st vintage

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Dujac

Farming

Viticulture has been organic and biodynamic for some time, clones are no longer used for any re-plantings, and the vines are pruned short with extra buds removed to assure a balanced crop and healthy fruit

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Dujac

Vinification

Jacques was well-known for favoring 100% whole clusters and 100% new oak for his wines, but now the red grapes are partially de-stemmed if vintage conditions require—the Gevrey-Chambertin grapes are always partially de-stemmed as the domaine now feels (like Eric Rousseau) that the fruit of Gevrey-Chambertin does not suit whole-cluster vinification as much. The village-level wines today are aged in 20-25% new oak, while the premier crus see 50-75% new oak, and the grand crus see 70-100% new oak. The wines age 12-16 months in barrel and are bottled unfiltered and usually without fining.

Dujac

Holdings

Clos Saint-Denis Grand Cru: 1.29 ha Pinot Noir; 35-year-old vines
Clos de la Roche Grand Cru: 1.95 ha Pinot Noir; 30-year-old vines
Echézeaux Grand Cru: 0.69 ha Pinot Noir; 25-year-old vines
Bonnes Mares Grand Cru: 0.58 ha Pinot Noir; 30-year-old vines
Chambertin Grand Cru: 0.29 ha Pinot Noir; 40-year-old vines
Romanée Saint-Vivant Grand Cru: 0.16 ha Pinot Noir; 60-year-old vines
Gevrey-Chambertin Aux Combottes Premier Cru: 1.15 ha Pinot Noir; 30-year-old vines
Vosne-Romanée Aux Malconsorts Premier Cru: 1.57 ha Pinot Noir; 45-year-old vines
Morey-Saint-Denis Monts Luisants Premier Cru: 0.6 ha Chardonnay, planted in 1997

Roumier

History

founded in 1924 with the marriage of Georges Roumier to Geneviève Quanquin of Chambolle-Musigny, whose dowry included 12 hectares of premiers and grands crus.

Roumier

Farming

the domaine boasts many old vines; in order to maintain a high average vine age Christophe prefers to replace individual missing vines rather than replant entire vineyard blocks. All vineyards are plowed, no herbicides are used, and insecticides and synthetic fertilizers are also avoided. Low yields are achieved through severe pruning and de-budding in spring. Like Mugnier, Christophe Roumier prefers to train his mature vines as single Guyot with a long cane, removing every other shoot early in the growing season to promote good spacing and ventilation of the vine canopy.

Roumier

Holdings

Bonnes Mares Grand Cru: 1.39 ha Pinot Noir, planted in 1967
Musigny Grand Cru: 0.1 ha Pinot Noir, planted in 1930
Charmes-Chambertin Grand Cru: 0.27 ha Pinot Noir, planted in 1972
Ruchottes-Chambertin Grand Cru: 0.54 ha Pinot Noir, planted in 1967
Corton-Charlemagne Grand Cru: 0.2 ha Chardonnay, planted in 1968
Chambolle-Musigny Les Amoureuses Premier Cru: 0.4 ha Pinot Noir, planted in 1947
Chambolle-Musigny Les Cras Premier Cru: 1.76 ha Pinot Noir, planted in 1961
Morey-Saint-Denis Clos de la Bussière Premier Cru (monopole): 2.59 ha Pinot Noir, planted in 1977

Roumier

Vinification

Grapes are sorted in the vineyard and at the winery, then partially de-stemmed depending on vine age and fruit condition. Fermentation begins slowly with native yeast, and pigeage begins once fermentation commences; grapes stay on the skins for about three weeks. After pressing, the press wine is kept separate from the free-run juice; it is later added back if the blend is harmonious. New oak is kept in check: 20% new for village-level wines, 25-35% for premier crus and 35-45% for grand crus. The wines spend 15-18 months in oak prior to being bottled without fining or filtration.

Meo

Vinification

Méo-Camuzet wines are made following Henri Jayer’s methods, paying careful attention to grape health, completely de-stemming the fruit, and generous new oak usage. The grapes are hand-sorted prior to de-stemming and allowed to begin fermentation slowly without adding cultured yeast. The wines ferment on the skins for up to 18 days, with more frequent pigeage as fermentation ends. The press wine and the free-run wine are blended before aging in oak, with 50% new oak for the communal wines, 60-70% for premier crus, and 100% for grand crus. Wines are aged 15-18 months prior to bottling with no fining or filtering.

Meo

Holdings

Richebourg Grand Cru: 0.34 ha Pinot Noir, planted in the 1950s
Echézeaux Grand Cru: 0.44 ha Pinot Noir, planted in the 1940s
Clos de Vougeot Grand Cru: 3.0 ha Pinot Noir, planted in the 1920s, 1960s and 1979
Corton Clos Rognet Grand Cru: 0.45 ha Pinot Noir, planted in the 1920s
Vosne-Romanée Cros Parantoux Premier Cru: 0.3 ha Pinot Noir, planted in the 1930s
Vosne-Romanée Aux Brûlées Premier Cru: 0.74 ha Pinot Noir, planted in 1930
Vosne-Romanée Les Chaumes Premier Cru: 2.0 ha Pinot Noir, planted in the 1950s and 1970s
Nuits-Saint-Georges Aux Boudots Premier Cru: 1.05 ha Pinot Noir, planted in the 1950s and 1960s
Nuits-Saint-Georges Aux Murgers Premier Cru: 0.75 ha Pinot Noir, planted in 1965 and 1972

Who was the last private owner of the Chateau de Los Vougeot? Who did he donate it to?

Etienne Meo

Confrerie des Chevaliers du tastevin

Meo | History

Established in 1902 Etienne Camuzet started buying vineyards in the early 20th century while serving in the French parliament as representative for the Côte d’Or. Etienne's daughter Maria Noirot died without heirs and deeded the estate to a distant relative and friend, Jean Méo, who put the estate in the hands of a number of métayers (including the now-famous Henri Jayer). Jean Méo’s son, Jean-Nicolas, took over management of the domaine in 1988 when Henri Jayer retired, though Jayer stayed on as a consultant

Cathiard | Vinification

Grapes are 100% de-stemmed and cold-soaked for up to seven days if the fruit is healthy. Fermentation starts without inoculation, and pigeage and remontage vary by tank depending on the progress of extraction. Wines are aged in 40-50% new oak for the village wines and 80-100% new oak for the premiers and grands crus. The wines spend 18 months in barrel and are bottled without fining or filtering.

Mugnier | Vinification

Grapes are 100% de-stemmed and vinified with native yeasts. The wines ferment on the skins for up to three weeks, but the frequency of pigeage has been reduced in recent years. The press wine is kept separate until bottling so as to more finely tune the final blend. Aging occurs in a maximum of 20% new oak (less than previously used), and the wines age for 18 months prior to bottling without fining or filtration.

Pinot Gouges History

n the 1940s Henri noticed that one of his Pinot Noir vines in the premier cru Perrière had mutated and had begun producing white grapes. He propagated cuttings of the color mutation, and eventually converted the entire Perrière vineyard to what Clive Coates nicknamed “Pinot Gouges.” Henri shared the cuttings with friends in the village, and as a result several growers in Nuits-Saint-Georges now cultivate this selection of Pinot Blanc in their vineyards (see Robert Chevillon)

Gouges | Vinifications

rapes are sorted on a sorting table and completely de-stemmed prior to fermentation. They are allowed to begin fermenting slowly without inoculation, with daily pigeage for 15 days in glass-lined cement tanks. The free-run and press wine are combined, and the wine is aged in 15-20% new oak for 18 months prior to bottling. The wines have not been fined or filtered since the 1990s

Dugat-Py | Holdings

Chambertin Grand Cru: 0.05 ha Pinot Noir, 90-year-old vines Charmes-Chambertin Grand Cru: 0.47 ha Pinot Noir, 35-year-old vines Mazoyères-Chambertin Grand Cru: 0.22 ha Pinot Noir, 30-year-old vines Mazis-Chambertin Grand Cru: 0.22 ha Pinot Noir, 70-year-old vines Corton-Charlemagne Grand Cru: 45-year-old Chardonnay vines Gevrey-Chambertin Lavaux Saint-Jacques Premier Cru: 0.13 ha Pinot Noir, 45-year-old vines Gevrey-Chambertin Champeaux Premier Cru: 0.32 ha Pinot Noir, 55-year-old vines Gevrey-Chambertin Petite Chapelle Premier Cru: 0.32 ha Pinot Noir, 50-year-old vines Gevrey-Chambertin Evocelles: 0.68 ha Pinot Noir, 65-year-old vines

Dugat-Py | Vinification

The Dugat-Py wines are very concentrated and lavishly oaked. Generally, the grapes are vinified 30-50% whole cluster, and fermentation starts naturally in cement or oak fermenters after 2-7 days. Pigeage is practiced twice a day, and there is no remontage, Bernard preferring to avoid the extra oxygenation. The wines are aged in casks for 18 months, with 10% new oak for the Bourgogne Rouge, 60% for the Pernand-Vergelesses and Meursault, and 100% new oak for the remaining wines.

Mugneret-Gibourg | History

Georges passed away in 1988 and his widow Jacqueline continued to operate the domaine with her daughters Marie-Christine and Marie-Andrée. Until 2008, the domaine labeled the wines based on the original vineyard ownership—either Domaine Mugneret-Gibourg or Domaine Georges Mugneret—and thereafter Domaine Georges Mugneret-Gibourg. Two sharecroppers, Fabrice Vigot and Gérard Mugneret, farm the vineyards

Mugneret Gibourg | Vinification

The grapes are sorted in the winery and completely de-stemmed. The fermentation starts slowly without yeast addition and lasts for about 18 days. The press wine is blended with the free-run wine prior to racking into casks for aging. The domaine uses up to 65% new oak for the grands crus, 35% for the premiers crus and 20% for the communal wines. The wines are bottled without fining or filtering after 18-21 months in barrel.