Tag Archives: Burgundy

Hospices de Beaune – 154th Auction of Wines – Tasting

Sunday, November 16th, 2014 will mark the 154th auction of the wines from the Hospices de Beaune, one of the longest extant and certainly the most prestigious of wine charity events in the world.  The Hospices, or Hospital, in Beaune has been the beneficiary of the sale of wines from donated parcels of vineyards since its original endowment in 1443 by Nicolas Rolin, Chancellor of the Duchy of Burgundy, and his wife Guigone de Salins.  Today, the auction sales serve to benefit not only the upkeep of the original L’Hotel Dieu (which continued in use as a hospital until the early1960s, now a museum), but also to benefit and finance the new, modern hospital in the town of Beaune,  This post will not attempt to recall the history of the Hospices or the origins of the many cuvees offered at auction on Sunday.  For a wealth of information on the Hospices, its functioning, the history, the various blends or cuvees, its viticulture and winemaking, and the details of the sales, visit the website http://www.hospices-de-beaune.com/index.php/hospicesdebeaune.

This post will offer the author’s opinions of the wines, tasted on Friday morning, November 14th, at the official professional tasting offered at the new cuverie of the Hospices de Beaune Domaine Viticole.  Incidentally, the 2014 wines will be the last vintage of the current regisseur, Roland Masse, and in 2015 the first woman winemaker, Ludovine Griveau, will take over.


Despite the hailstorm in June which devastated many of the Hospices’ vineyards in Beaune, Pommard, Volnay, and Meursault, the 2014 Auction will present 534 barrels for sale in the 2014 vintage.  Other vineyards elsewhere returned healthy, even copious crops.  So 2014 is a return to more normal , average yields in Burgundy, and represents an increase in the size of the auction lots over the 2012 and 2013 vintages.  Still, 534 barrels from 60 hectares of vineyards, at 228 liters per barrel only represents a yield of about 20 hectoliters per hectare, a miserly result from nature’s vagaries in 2014.

I have covered the 2014 harvest and beginning of vinifications in other posts, but the tasting of the Hospice de Beaune cuvees on Friday was my first extensive tasting of wines from the 2014 vintage.  Keep in mind that most of the cuvees tasted were still in the process of secondary, malolactic fermentations, a difficult period to judge the wines’ potential.  But nonetheless, these professional tastings allow potential buyers at the auction, as well as domaine owners. negociants,  restaurateurs, and amateurs du vin, the possibility to evaluate the wines.  Historically, these official tastings mark the first evaluations of a new vintage, even with the wines in a very raw state.  I have been tasting new wines in Burgundy for over 25 years, often at various stages of the wines’ evolution, and while evaluating wines in such a state of unfinished youth can be difficult, it is not impossible to get an appreciation of a wine’s flavors, concentration, depth, texture, and balance.  What follows are my opinions of the wines at this early stage of their development.

I arrived at the Hospices de Beaune cuverie at 8:45am, to find nearly 200 people already waiting for and beginning admission to the tasting.  The lines of tasters were excited by the vintage’s strong potential, and the orderly crowd awaited their turn to enter the caves, and once inside, wound their way snake-like through the rows of barrels.  The entire process of tasting the 32 cuvees of red wines, followed by the 14 offerings of whites, took about two hours.  The caves were a bit crowded, but the organizers’ policy of only allowing 600 people in the large cellars at any one time meant that the lines proceeded in a manner that allowed all the tasters time to taste all the wines, take notes if they wished, and chat amiably about their impressions.

Hospices de Beaune tasters winding their way through the cellars. Unrushed, generous, and complete, the organizers did a superb job of showing the many different cuvees.

As usual in Burgundy, the reds were all tasted before the whites.  I have no idea how many people will be tasting over the four tasting periods (morning and afternoon sessions on both Friday and Saturday), but the amount of wine poured out as samples must be substantial.  Hopefully the generosity of the Hospices will be matched by the generosity of the bidders at the auction Sunday afternoon!


As a very general observation, somewhat sweeping and contradicted in many individual instances, I found the red wines to be better than the whites.  Most of the reds offered a tremendous depth of fruit, lush, velvety textures, and a beautiful yet powerful balance between fruit, acidity, tannin, and oak.  I was astounded that of all the reds sampled, only a few were marked by toasty oak, and all the wines were in new oak barrels.  Most showed a depth of concentration that stood up to the new oak barrels, which I believe bodes well for the continued elevage of the wines after their sale at auction.  The whites, many still cloudy from the tumultuous primary fermentations and some slightly petillant from the onset of malolactic, struck me as somewhat flat on my palate, rich and fat in ripeness, but many lacking some grip, firm, fresh acidity, and real depth of concentration.  But these generalisations will be contradicted by some of the specific notes below.


Santenay Christine Friedberg – Bright focused red fruits tightly wound around a core of bright tart acidity.  Malo evident.  Lushly textured, even velvety.  Good length and depth.  Quite fine.

Pernand-Vergelesses 1er Cru Rameau-Lamarosse – Spicy cinnamon notes with dark cherry cobbler elements.  Richer and longer than the Santenay, showing a kiss of toasty oak to finish.  Very good.

Savigny-les-Beaune 1er Cru Fouquerand – Griotte cherry and cassis flavors, quite tart, linear and focused, with firm tannins.  A bit tight and drying in the finish.  Decent.

Savigny-les-Beaune 1er Cru Arthur Girard – A little gas and petillance. Gamey and bloody notes, a strong mineral element with dark red fruits.  Rather deep and concentrated.  Very fine but a bit brooding.

Savigny-les-Beaune Les Vergelesses 1er Cru Forneret – Meaty aromas with new toasty oak very evident.  Bright tart red currant fruits. Lush with a lovely silky texture.  Oak resolving in the finish.  Very good plus.

Monthelie Les Duresses 1er Cru Lebelin – Bright, tight, focused red fruits, quite tart, with malolactic evident.  Finishes a bit green, lean, and slightly vegetal. Ok but not a favorite.

Auxey-Duresses Les Duresses 1er Cru Boillot – Tightly wound red tart fruits around a racy acidity and fine tannic structure.  Nice smooth texture, but restrained and somewhat short to finish.  Decent.

Beaune 1er Cru Cyrot-Chaudron – Pronounced toasty new oak.  Roasted cherry cobbler flavors.  Not quite enough depth and concentration to support the new oak. Good but oaky.

Beaune 1er Cru Maurice Drouhin – Deep intense red fruits of sour cherry and cassis.  Quite rich and deep, suave velvety texture.  Lovely integrated oak finish.  Balanced, nicely tuned.  Very good.

Beaune 1er Cru Hugues et Louis Betault – Petillant.  Bright tight acidity showing a bit lean in fruit.  Firmly tannic.  Not for hedonists.

Beaune 1er Cru Brunet – Tight, closed and tannic.  Lacks depth of fruit, even a bit hard.  Not for me.

Beaune Greves 1er Cru Pierre Floquet – Complex aromatics with clove and cinnamon spices.  Lushly textured, full red fruits of cassis and raspberry.  Hints of iodine minerality.  Long fresh finish.  Very good.

Beaune 1er Cru Clos des Avaux – Closed subdued nose.  Petillant entry, a bit of gas and showing new toasty oak.  Firmly tannic.  Fruits masked by new oak elements.  Closed and ungiving at the moment.

Beaune 1er Cru Rousseau-Deslandes – Toasty oak and grilled cherry fruits.  Lush rich texture but flavors and finish dominated by oaky toastiness.  Not for me.

Beaune 1er Cru Dames Hospitalieres – Complex aromatics of spice and soft red fraises des bois (wild strawberries).  Soft and accessible, a fine drink, if perhaps a bit simple and one-dimensional.  Good.

Beaune 1er Cru Guigone de Salins – Meaty, gamey, butcher shop nose.  Lush velvety texture, buoyed by a kiss of new oak.  Long pleasant finish but a bit marked by oak.  Good.

Beaune 1er Cru Nicolas Rolin – Subdued quiet nose.  Focused bright, tight and tart red fruits, with an emerging gaminess mid-palate.  Finishes firm but not hard. Should age nicely.  Very good.

Volnay 1er Cru General Muteau – Malo evident with pronounced petillance and gassy elements.  A bit light with soft red fruits.  Seems elegant and stylish, but maybe lacking a bit of depth?  Good.

Volnay 1er Cru Blondeau – Quite a bit of gas, even a bit reductive. Silky fine texture with sour cherry fruits.  Subtle and suave to end.  Quite fine.

Volnay Santenots 1er Cru Jehan de Massol – Strawberry and soft cherry fruits.  Lush palate, smooth texture, and excellent tannic balance.  Delightful to taste.  Very well done.

Volnay Santenots 1er Cru Gauvain – Spicy red fruits. A bit firmer but also more dense than the Santenots above.  Full and quite concentrated red fruits give way to a long complex finish.  Very good to excellent.

Pommard Suzanne Chaudron – Tight closed nose.  Firmly tannic, not at all open.  Finishes tannic, lean, even mean.  Not for me.

Pommard Raymond Cyrot – Meaty and dense.  Rich full red fruits of cherry and cassis with a background of toasty oak.  The finish is dominated by the new oak.  Decent but oaky.

Pommard Billardet – Red licorice and tart sour cherry fruits in the nose.  Petillant and gassy.  Hard to evaluate through the malolactic notes.  A bit tart, firm, and tannic to finish.  Should be ok.

Pommard 1er Cru Dames de la Charite – A bit of gas and reduction in the nose and entry.  Dark cherry, deep, dense, and a bit brooding.  Very masculine and concentrated.  Very good to excellent.

Pommard Epenots 1er Cru Dom Goblet – Ripe cherry, red berry fruits.  Suave and velvety texture.  Lovely balance of soft tart cherry fruits, lightly oaky, finishing elegant and stylish.  A feminine counterpart to the powerful Dames de la Charite cuvee.  Very good to excellent.

Corton Grand Cru Charlotte Dumay – Pure refined nose of dark red fruits of dark cherry and cassis.  Lovely sweet mid-palate with spices of cloves and cinnamon in the background.  Excellent balance and depth.  Should be superb.

Corton Grand Cru Docteur Peste – Spicy clove cinnamon nose but darker and a bit more brooding in fruit than the Charlotte Dumay.  Deeper, firmer tannins give a slightly drying tone to the finish.  But the sheer depth and power should overcome in the end.  Excellent.

Corton Grand Cru Clos du Roi Baronne du Bay – Lovely red fruits of currant and strawberry give way to a soft, elegant, and refined texture.  Quite drinkable today, nicely supported by new oak tones.  Very good to excellent.

Echezeaux Grand Cru Jean-Luc Bissey – Dark black fruits, dense and brooding.  Tart blackberries and black currants.  Deep, intensely concentrated, and very long to finish. Superb.

Clos de la Roche Grand Cru Cyrot-Chaudron / Georges Kritter – Quiet, closed nose.  Dense and firmly tannic entry.  Blackberry and myrtille notes but also brooding, gamey and sauvage.  Perhaps even a bit too dense, almost over-extracted.  Should be excellent.

Mazis Chambertin Grand Cru Madeleine Collignon – Dark and brooding black fruits with a hint of reduction.  Lush, silky suave texture underneath.  Really refined and elegant with sheer weight and power.  Hints of raw meat, licorice, clove and cinnamon spices.  Long and luscious.  Superb.


Saint Romain Joseph Menault – From 600 liter tonneaux.  Citrus notes of lemon, lime, and pink grapefruit.  Chalky wet stone minerality, hints of malolactic petillance.  Precise and focused, with a crisp clean finish.  Very fine.

Pouilly-Fuisse Francoise Poisard – From 450 liter barrel.  Creamy and vanilla notes with a whiff of stony minerality.  Mildly citrus with peachy stone fruits.  A little diffuse, and perhaps a bit short.  Good.

Beaune 1er Cru Les Montrevenots Suzanne et Raymond – Lemon meringue, lovely creamy texture, delightful chardonnay fruit flavors kissed by new oak.  Refined and elegant.  Very good.

Meursault Loppin – Light citrus notes, light texture. Undistinguished, lacking depth and concentration.  Not to my liking.

Meursault Goureau – Creamy texture but a bit light and innocuous.  Disappointing depth and concentration.

Meursault Poruzots 1er Cru Jehan Humblot – Tangy citrus notes with a whiff of new oak.  Petillant, but lacks real depth and grip.  Light and dominated by a finish of new oak.  Acceptable.

Meursault Genevrieres 1er Cru Baudot – Closed reluctant nose.  Soft and a bit flabby in texture, with creamy vanilla flavors.  Light lemon chiffon.  Disappointing.

Meursault Genevrieres 1er Cru Philippe le Bon –  Bright focused minerality of wet hot stones.  Lushly textured, a bit diffuse and loose.  Lacks grip and depth.  Almost soft.  Acceptable.

Meursault Charmes 1er Cru de Bahezre de Lanlay – Intense tangy nose of citrus and wet stones minerality.  But short and a bit fat in the mouth.  Builds a bit mid-palate and finishes fairly long and deep.  Good.

Meursault Charmes 1er Cru Albert Grivault – Tangy citrus notes of lemon and kaffir lime.  Bright, fresh, intense depth of fruit.  Real Meursault, almost oily in texture.  Very fine depth and a long crisp, tangy finish.  Very good to excellent.

Corton Vergennes Grand Cru Paul Chanson – Dense and focused mineral and citrus notes.  Focused, rich, and deep at the same time.  Creamy mid-palate shows very fine depth of concentration.  Fine length in the finish.  Very good to excellent.

Corton Charlemagne Grand Cru Roi Soleil – A bit oaky.  Creamier style than above, a bit diffuse.  Lacks precision and concentration.  Ok.

Corton Charlemagne Grand Cru Francois de Salins – Citrus with white flowers and bright focused minerality.  Bright, tight, focused citrus acidity with minerality adding precision and persisitence.  Racy and long.  Excellent to superb.

Batard Montrachet Grand Cru Dames de Flandres – Creamy nose a bit closed, showing vanilla and a bit of honey.  Rich entry of lemon and wild-flower honey.  A bit of tart malic acidity gives fine length and structured depth.  Excellent.


The evolution of prices over the last years, with continued increases multiplied by short vintages, is expected to continue with the 2014 vintage Hospices de Beaune auction.  A very fine vintage of reasonable quantities, combined with increasing worldwide appreciation and demand for Burgundy wines, is sure to bring record setting returns from the auction for the benefit of the Hospices de Beaune’s operations.



The Harvest Has Ended – Now the Real Work Begins

It has become commonplace for winemakers to proclaim “the wine makes itself, all you need is good grapes”.  Another vigneron recently told me “I went into winemaking because it was easy, and I was not a smart student, even stupid people can do it.”  While there may be some romantic notions attached to the magic of fermentation, and a very certain truth to the idea that you cannot make good wine without good grapes, it does involve a great deal of thoughtful planning, a multitude of choices involving the processes of fermentation, and a significant investment in the proper tools of the trade.  The wine does not make itself.  This is especially true when making red wine from Pinot Noir grapes.

I have spent the greater part of the last two weeks visiting wineries in the Cote d’Or, as well as the Maconnais and Beaujolais regions, and I have a few points I would like to make about the simplicity of the idea that “wine makes itself”.   Most of the year, including the months when the vines are dormant, are spent preparing for the harvest.  There is one, primary goal in mind: to bring grapes to ripeness.  Lack of sunshine, hailstorms, rain, vinegar flies, and rot can all contribute to defeating this singular purpose.  In general, the work of nearly all the seasons is devoted to letting nature run its course, which is, of course, what makes each vintage intrinsically unique and different.

This year, the 2014 vintage in the Cote d’Or, finished with almost perfect weather from mid-August through the harvest.  Except for the hailstorms of Saturday, June 28th, and the consistently cold, rainy weather throughout July and the first dozen days of August, we might be talking of a truly great vintage.  It will definitely be a good to very good vintage, but now the real work of the winemaker begins: the elevage, or raising of the wine.  When raising animals, one talks of breeding and nurturing as elevage, and the same word is used for the aging and finishing of cheeses.  Nature may make the grapes, but it is the winemaker’s elevage that makes the wine.  And elevage defines a series of choices about one’s grapes and how they are treated, choices determined by the winery’s means, capital, equipment, markets, and reputation, as well as the terroirs or appellations that it produces, and the prices that they demand.

Fermentation is a tumultuous process that requires monitoring and control to be successful.  Uncontrolled fermentation can quickly generate too much heat, killing the yeasts that are the engine behind the process of transforming grape sugars into alcohol, making juice into wine’s first expression.  So one of the first controls that must be exercised in fermentation and elevage is temperature control.  Many smaller wineries still have concrete vats in their cellars, which do not heat easily and can help delay the onset of tumultuous fermentations.  Some concrete vats have radiators installed within to help regulate temperature.  Others using concrete or wooden vats depend on dry ice (frozen carbon dioxide) added to the vats to cool warm must or juice that is fermenting too rapidly and in danger of becoming too hot.   I have also seen a lot of larger wooden vats with thermo-regulation radiators.  Other growers use stainless-steel, temperature-controlled vats.  And some have entire wineries that are not merely air-conditioned, but actually fully refrigerated, capable of being cooled to less than 5°C in a matter of hours.

A graphical representation of the progress of fermentation: the red line going up over time indicates the temperature of fermentation, the black line descending is the specific density of the fermenting juice, which diminishes as heavier sugar molecules are converted into alcohol.

A large part of what vessels one uses for fermentation depends on economics.  Smaller growers with less capital cannot afford stainless steel for everything.  Many family domaines remain content to use equipment that has been in place for generations.  Other well-capitalized producers can afford the most modern equipment, but prefer wooden vats for what they believe is a better result in their wines.  For most it is a matter of choices made within the parameters of economy, tradition, and science.  What follows are the profiles of several domains which I have visited recently, and how they approach the elevage of their Pinot Noir wines.


The prestige and history of this domaine have been thoroughly documented in other sources, but I was lucky enough to spend a morning with Aubert de Villaine, to learn more about what makes this domaine’s wines amongst the greatest ever produced.

Of course one begins with grapes from vineyards renowned for their wines since the 10th century.  But once the decision is made to pick the grapes, no expenses are spared to bring them into the winery in perfect condition.  The first triage, or selection of bunches, is made in the vineyards by the pickers, most of whom return to pick at DRC year after year.  The cadre of itinerant workers is over 100 strong, over 80 deployed in the vineyards to select and pick, and the rest in the cuverie performing another selection at the tables de triage.  The economic ability to hire this many experienced, returning workers allows DRC to pick their parcels quickly and without interruption.  The Grand Cru Romanee Conti was picked quickly on the morning of Sunday, September 19th in a matter of two hours, because of storms forecast for that afternoon.

The grapes at DRC are picked into the smallest picking baskets I have ever seen.  Only one layer of bunches goes into each basket, maybe eighteen to two dozen bunches of grapes, so that the grapes selected by the experienced pickers arrive at the winery in prisitine condition, to be sorted and inspected again at the tables de triage.  Given that the DRC wines are fermented mostly as whole clusters, this is an essential detail.

Small, shallow picking boxes used by Domaine de La Romanee Conti during harvest. Only 18 to 24 bunches of grapes per box maximum.  These from La Tache picked September 18th, 2014.

M. de Villaine reported to me that in 2014, depending on the parcel, up to 80% of whole clusters went into the large wooden fermentation vats.  After fermentation, the resulting young wines are drained off into stainless steel vats, and the marc, the grape bunches, still juice-laden, are put into the pneumatic press to gently extract the more structured and intense juice from the remains of the stems, seeds, and berries, in a process called decuvage.

Large wooden fermentation vats at DRC, with the very modern pneumatic press, on this morning extracting the best of DRC’s Grands Echezeaux 2014.

DRC assembles the press juice and free-run juice immediately into stainless-steel tank, where the combined young wines are allowed to settle out any gross lees before descending by gravity into the barrels in the cellar below.  The malolactic fermentation and aging take place in nearly all new oak barrels, custom-made by Francois Freres.

Barrels at DRC awaiting their new wines. Nearly 100% new oak, custom made by Francois Freres to DRC specifications. The trees and wood are selected by DRC years in advance, so that the wood is properly aged before being made into barriques.

This years crop at DRC is nearly twice as large as 2013’s yields.  Even this felicitous result for the 2014 vintage will do little to quench the desires of the world’s elite to own this wine.  What is a shame is that so many of these “collections” are repeatedly bought and sold as though they were hedge funds or works of art.  I, for one, wish that these collectors would drink more, rather than just collect for the sake of economic speculation or conspicuous ownership.  One can gaze at and appreciate art in a museum or private collection, but the pleasure, the “art” of wine is in its savoring, sip by precious sip.

DRC Grands Echezeaux press wine. Deep, intense cassis and blackberry flavors, bright, tight focused acids, dense pronounced tannis, firm but neither green nor astringent.


By contrast, the family run Domaine Henri Richard is compact, even humble, a little more than four hectares under exploitation, two in villages Gevrey-Chambertin, one hectare in Grand Cru Charmes and Mazoyeres Chambertin, and additional holdings in the appellations of Marsannay and Coteaux Bourguignon.  This domaine, now run by the fourth generation of the family, Sarah Bastien, all of 30 years old, has been cultivating its vines biodynamically since 2000.  Certified Agriculture Biologique, Sarah and oenologist/chef de culture Guillaume Berthier are producing extraordinary wines of depth and refinement, although mostly for private clients and a few lucky importers.

The process here is reserved and economical.  Approximately 20 vendangeurs harvested the domaine’s vineyards over a one week period.  I was able to document much of their work in previous posts, as well as occasionally assist at the table de triage.  I was happy to be invited to their last day of decuvage, pressing the mostly whole cluster Mazoyeres-Chambertin Grand Cru, and celebrating with a traditional Burgundian lunch of Saucisson au Genes, sausage cooked in the marc of whole cluster Pinot Noir.

This domaine utilizes a collection of cement vats and small, new stainless steel cuves.  Temperature controls are a combination of morning harvests, the cool, thick, polished cement walls of the cuves de beton, and plenty of dry ice as the grapes go into vat.  As the pictures below demonstrate, these small, but passionate producers, do nearly everything by hand themselves.  The modern pressoir is pneumatic, the vats for debourbage after decuvage and pressing are epoxy-lined iron (settling the lees after draining the vats and for assembling the free-run with the pressed-juice), and new oak barrels have not been used since 2012!

The marc of the Domaine Henri Richard Mazoyeres-Chambertin, mostly whole clusters, ready for decuvage, pressing, and assemblage with the free run wine.
Sarah Bastien in the vat shoveling the marc into buckets, Guillaume Berthier feeds the pressoir. Last decuvage of the Domaine Henri Richard, Mazoyeres Chambertin Grand Cru.  The Mazoyeres is whole cluster, the Charmes only 30%.
Buckets of whole cluster fermented fruit go into the press. A tasting of the free-run and pressed juice was profound: the press wine was far more intense in deep, dark fruits, with powerful but resolved tannins to complement. And superb, velvety texture.

Let us not forget the small rituals that accompany the harvests and milestone moments of each vintage.  Harvesters are fed great meals for lunch and dinner each day, with mid-morning and mid-day casse-croutes snacks to keep them well-fueled for the hard work of the days’ harvest (which begins at 7am and ends at 7pm if not later!).

2014 Gevrey Chambertin villages after 24 hours of debourbage (settling of lees). Cinnamon, cardamom, licorice, and intense dark cassis fruits, wrapped in bright acidity and a suave silky texture.
Our end of decuvage lunch, Saucisson au Genes, sausage cooked in the vapors of Pinot Noir whole clusters after pressing. With Margaret’ Bastien’s (Sarah’s mother’s) superb roast potatoes.


This beautiful and historic domaine, based in Vougeot, is owned by the Reh family, with Eva Reh firmly in charge of the estate.  The Reh family also owns the renowned Mosel-Saar-Ruwer estate Reichsgraf von Kesselstatt, which is run by Eva’s sister, Annegret.  Domaine Bertagna is blessed with some of the finest 1ers and Grands Crus holdings in the Cote d’Or, from Chambertin, Clos Saint-Denis, Clos Vougeot, Corton-Lalieres, and Corton-Charlemagne, to parcels of 1ers Crus Nuits St. Georges Les Murgers, Vosne-Romanee Les Beaux Monts, Chambolle-Musigny Les Plantes, soon-to-be-planted Chambolle Les Amoureuses, and their renowned monopole Clos de La Perriere just across the path from the Chapter House of the Clos Vougeot itself.  The domaine is completed by villages parcels in Vougeot and Chambolle-Musigny, and some excellent parcels of Hautes Cotes de Nuits from the vineyard Les Dames Huguettes on the plateau above and within the commune of Nuits St. Georges.  Maitre de chais Denis Rozat supervises the day to day operations of the estate with Eva Reh.

Perhaps it is feminine determination and attention to detail, or perhaps the Kesselstatt experience of making white wines in stainless tanks, but Domaine Bertagna’ facility is a model of modernity.  Small stainless steel tanks line the neatly ordered cellar, with larger tanks for assemblage.

Bertagna’s battery of modern, temperature-regulated fermentation vats. Each vat corresponds to a specific parcel or appellation.

2014 brought superb fruit into the cellars, and after destemming 70% of the clusters, the grapes and clusters were cooled in their vats for a five to seven day cold maceration, to delicately extract the anthocyins and polyphenols of the skins.  Temperatures are allowed to rise slowly to begin fermentation, which proceeded quickly in 2014 due to very healthy indigenous yeasts brought in on the fruit.  As the alcoholic fermentation finishes, the tanks were raised in temperature to 32 to 35°C for a few days for further extraction of color and flavor.  The free run wine is racked off into stainless vats for a day or two of debourbage, before the wines descend into barrels in the cellar for malolactic and aging.

The marc is then pressed to extract the remaining wine, the smaller parcels pressed in a new vertical press, the larger parcels of Hautes Cotes de Nuits pressed in a modern pneumatic press.  Interestingly, the press wine is put into barrels separate from the free run cuvees, and assemblage of the press wine does not happen until after the malolactic fermentations are completed.  The addition of the press wine to the final assemblage is done by tastings and blendings to produce a final wine that is rich, structured, and powerful, yet refined, elegant, and smoothly textured.  Unused press wine is usually added to the Hautes Cotes de Nuits assemblage.

The vertical basket press in action. Denis Rozat and Eva Reh prefer the resulting press wine as it is finer and silkier in texture than the pneumatic press wine.
The finished “cake” or gateau of marc in the basket press. In a way, the operation of these presses mimics the old, wooden basket presses still found but rarely used.


Press wines from the day’s decuvage. At Bertagna, the assemblage of the press wine with the free run wine is done after both have completed malolactic, to control structure, tannins and astringency in the finished wine.

I was able to taste the free run and press wines from the Vougeot Le Village, Nuits 1er Cru Les Murgers, and the Vougeot 1er Cru Monopole Clos de La Perriere.  In general, the color of the press wines was lighter, and as expected, more cloudy.  The nose of the free run wines was fruitier, brighter, and juicy, while the smells of the press wines were somewhat  more brooding, with a spicy backbone of cinnamon and cardamom.  In the mouth both press and free run samples possessed bright, focused, tingling acidity (these were pre-malolactic after all), but the press wine had the structure, depth, and sheer power to complement the voluptuously textured, sumptuous fruit of the free run examples.  A very interesting tasting, which I look forward to following as the vintage develops in barrels.

DOMAINE TOLLOT-BEAUT (Chorey-les-Beaune)

I was unable to visit Nathalie and Jacques Tollot during decuvage, but from previous posts one can see a remarkable commitment to modernity as well as tradition.  This family estate goes from strength to strength each vintage, and 2014 saw the first use in Burgundy of an optical sorting table at the domaine.  After destemming, the berries proceed swiftly along a sorting table, where optical scanners detect any slight irregularities in berries, and puffs of air blow the irregular berries into a collection bin, where they are discarded with the stems.  This machine can sort two tons per hour, the equivalent of a  one hectare parcel of relatively high yield in Burgundy.

Optical scanner at Domaine Tollot-Beaut, the first to be used in the Cote d’Or. Jacques Tollot was quite happy with the results, as well as the speed.

I have been regularly visiting the Tollot family winery since 1988, over twenty five years.  Their swift embrace of innovations, while maintaining a true sense of family tradition, is evident in nearly all aspects of their winemaking.  From the new optical table de triage above, to the sophisticated and powerful heat-exchange cooling system below, to the change in bottle styles to accommodate a longer, more expensive cork to ensure a more secure closure for the aging of their wines, this family does it right.  Of course their size and annual turnover give them much greater flexibility than most smaller family domaines.

While these beautiful cement cuves scream family tradition, behind the walls of the cuves is a sophisticated heat exchange system for regulating the temperatures during fermentation. Here a newly harvested parcel, harvested on a very hot afternoon, is chilled down to allow a prefermentation cold maceration.

DOMAINE PIERRE DAMOY (Gevrey-Chambertin)

Blessed with amongst the largest holdings of Grands Crus in Gevrey-Chambertin, with lovely vineyards in Marsannay and a distinguished monopole, Clos du Tamisot, a Gevrey villages of 1ers Crus quality, Pierre Damoy is a wonderfully eclectic and opinionated grower.  The holdings of the domaine include over one third (5.36 hectares) of the totality of Chambertin Clos de Beze, and nearly half of Chapelle-Chambertin.  Since 1990, Pierre has returned his family patrimony to its rightful place amongst the finest names of the Cote d’Or.  With one foot firmly in the traditions of his forebearers (organic viticulture, late but lightning-quick harvesting, long macerations), the other is totally dedicated to the most modern of tools for the making of his wines.  He is also an amateur horticulturalist, with an extensive collection of plants from around the world, including tropical flowers, ferns, cacti, and fruit bearing trees, all surrounding a small fresh water fish pond with croaking frogs.

Previous posts and photos showed up to ten people at the table de triage, and once the grapes are into the cellar, the commitment to modern technology is nearly total.  The entire fermentation room is refrigerated, with individual, temperature-controlled regulation for most of the stainless steel vats.  During picking, the grapes and approximately 25 to 30% whole clusters went into their vats with the fermentation room at 5°C.  This was often a welcome respite from the heat of the harvest outside.  After a five to seven day prefermentation cold maceration, Pierre allows the temperature inside to rise, and the fermentations begin.

In 2014, the cuvaison was prolonged using the domaine’s abilities to control the temperature within the vats as well as the winery fermentation areas.  By the time of decuvage, the room was quite warm, as Pierre likes to let the vats reach 32°C for a few days of extra extraction.

Cellar worker Guillaume preparing to get into the vat to shovel the marc into buckets for the pressoir.
Using a hand shovel to scoop the marc into buckets. This was a parcel of Gevrey villages.

After pressing, the free run and pressed juices are assembled in stainless tanks for a debourbage (settling of the lees) that lasts from four to ten days, depending upon how quickly the juice becomes clear.  Pierre does not like to begin with cloudy juice in the barrels.

The modern pneumatic press at Domaine Pierre Damoy. Pierre presses lightly, the press is programmed for 1.25 to 1.4 bars of pressure.

When we talked about the barrels themselves, Pierre is clearly influenced by his horticultural studies, and his close personal attention to minute details.  Domaine Pierre Damoy uses only one forest for its barrels, Troncais, and while it is true that there are no Appellation d’Origine regulations for the forests used by barrel makers, Pierre avoids this potential pitfall by selecting his wood through a personal visit to the forest with his tonnelier Francois Freres, where he selects the actual trees that will be harvested, cut, dried for three to four years, and fashioned into barrels.  Pierre also prefers a very light toast to his barrels, complemented by steam seasoning to remove sappy or toasty elements.  For Domaine Pierre Damoy, the barrels are where the living wine breathes through the oak staves during malolactic and aging.  It is not a flavor additive.

The iconic workers’ hut in Chambertin Clos de Beze bearing the family domaine’s name.


Elevage, the raising of the wine from its alcoholic fermentation in larger vats, through its malolactic fermentation and its aging in barrels, is a process that requires a multitude of choices at different stages, as the wine evolves.  From a decision about whole clusters versus destemming, to the length of time for cuvaison (a process that itself includes multiple decisions about the length of pre-fermentive cold maceration, temperature of fermentation, warm post-fermentation maceration, decuvage, and finally the treatment of the press wine) decisions are taken largely through tasting the wines as they begin their evolution into Burgundy.

It may often be said, and, during irregular visits, it can appear that the wines make themselves.  But over time, the wines evolve into something, an ideal perhaps, that the winemaker is searching for.  It is an expression of place, a personalized flavor, the saveur of another vintage telling its story, until finally the bottling is done and its proud owners reveal their hard work and individual efforts to a waiting and thirsty public.  This is why I love Burgundy: in no other wine region on earth are the expressions of singular varietals so idiomatic, so personal, so precise, and so delightful to drink.

Rhythm & Blues in Burgundy

The harvest is in.  With mostly glorious weather conditions prevailing from mid-August through this past weekend, September 28th, the grapes, both white and red, gold and deep purple hued, arrived in the cellars in excellent condition.  Except for those vineyards hit by the hailstorms of June 28th, quantities are substantial and quality appears to be very high.  Not much rot, more talk than actual acetic effects from drosophila suzukii, and a natural degree of ripeness that will require little, if any, chaptalisation.

Very healthy yeasts came into the cellars on the grapes, and fermentations have begun quickly.  In many cellars the whites proceeded to barrel to complete their primary, alcoholic fermentations within a week to ten days.  The reds are just finishing up in vats and tanks, with pumpovers and pigeage to extract fine, deep ruby-purple tones with ripe, fleshy flavors and the tannic backbones that should make for a very fine vintage.  The dry weather of the last month has had only one sad effect: the brilliant colors of fall in the vines, with shades of autumn in New England, are more brown than yellow, red, or lively orange.

Beautifully ripe Chambertin at Domaine Pierre Damoy in Gevrey
Brown grapeseeds, no greenness here. Again Domaine Pierre Damoy in Gevrey

Until today’s overcast sky and periods of light rain, we have enjoyed a true Indian summer, with warm, sunny days and starry, cooler nights as we move past the autumnal equinox into fall.  The days grow shorter as the sun moves south in the sky, and yet people here are reluctant to give up their summer pleasures: bicyclists are out in the hills in force, and yesterday, a national day of walks called Frandonee brought out hundreds of people for a 20 kilometer walk from Morey-St. Denis through the valley of Vergy in the Hautes Cotes de Nuits.  A weekend exposition and book fair at the Chapter House of the Clos de Vougeot was packed with interested consumers.  It was a wonderful weekend to be outside.

Piles of marc (seeds, stems and skins after pressing) await the distillateur just outside Pommard.

And yet the elation of the harvest, the open doors to all domaines bringing in grapes, the ritual lunches, dinners, and paulees of the harvesters with the growers after the vendange, has finished, has dissipated.  The open excitement of another vintage drawing to a close is replaced by a quiet reserve as nature, in the form of fermentations that were once thought magical until Pasteur’s discoveries, takes its course.

For this writer it has been a complete change of rhythm.  There are so many fewer people in the vines.  Appointments must now be made to speak with vignerons and their oenologists about the vintage.  Burgundian reserve has returned.  We wait.  This year the fruit has been so healthy and the weather so warm and gorgeous that fermentations are quick and easy.  As the alcoholic fermentations wind down, the next issue will be how swiftly the malolactic fermentations take hold.  If they, too, are swift and easy, unlike the previous two years, we could very well be watching an awesome vintage being born in 2014.  Until the wines are more ready to taste and evaluate, I must find other forms of entertainment.  Thankfully, Netflix has just arrived in France.

Grey, cloudy, moist, warm weather has moved up the Rhone and Saone valleys this morning, and is forecast to hover over the Cote d’Or until Wednesday afternoon.  On cooler evenings one can already smell the wood burning in fireplaces and wood-burning stoves.  I, for one, hope for more sunshine and a pleasant fall before the cold and grey of Burgundian winter sets in.

From the falaise above St. Romain. The village of St. Romain bathed in sun, with the village of Meursault beyond.

WHAT A DIFFERENCE A DAY MAKES ! Burgundy Harvest Update – Sunday, 21 September, 2014

It is another glorious day in Burgundy’s Cote d’Or!  Yesterday’s clouds and foggy morning gave way to clearing blue skies by 2pm, which continue today with low humidity and lovely temperatures (midday: 17°C, 63°F).  A line of clouds should be rolling in from the northwest later today, but the forecast is for continued splendid weather through most of next week.  This continued Indian summer is making everyone smile.  (Yes, the French use the phrase too, eté indien)   Just for the sake of contrast, here is what the same view from above looked like yesterday morning, and indeed for much of rainy July and early August:

Meursault shrouded in fog Saturday morning, September 20th, 2014

Almost all of the white wine grapes are now in the producers’ cellars.  There are some parcels of Puligny and Meursault 1ers Crus whose ripening has been delayed by the hailstorm of June 28th, but plans are to pick those early next week.  The white grapes were nearly uniformly clean, ripe, and, except for some hail damage where shriveled berries quickly dried and fell off the vine, showing no signs of significant rot or botrytis.  For most growers the white grapes went straight to the pressoirs, there was little need for any triage.

Potential alcohol levels varied between 12.3° and 13.5°, and the fruit and juice that I have tasted has a wonderful sweetness, complemented by brilliant, tightly wound acidity.  These will be  classic white Burgundy wines, with chaptalisation rarely necessary, and if practiced, only to bring the wines up in alcohol a half to at most one degree.  Fermentations are proceeding very rapidly in the cellars, as a healthy crop also brought in healthy and copious yeast populations on the fruit.  The INAO has set the maximum yields for regional and villages white Burgundies at 60 hectoliters per hectare this year, and except for the hail-ravaged 1ers Crus in Meursault and Puligny, and some other plots of very old vines, this should be a fine vintage for quality wines with enough quantity to replenish stocks in the marketplace.

One of my neighbors in Puligny, Francois Carillon, reported that his alcoholic fermentations began almost immediately after debourbage (the settling of the juice’s gross lees), and took only a week to complete after the must was transferred to barrel.  His Bourgogne Blanc and Puligny villages yields were in the range of 50 hectoliters per hectare.  At Domaine Michel Niellon, Michel Coutoux was very happy with the quality and quantities of his Chassagnes from villages as well as 1ers and Grands Crus levels.  Potential alcohol at harvest was between 12.5° and 13.2°, and the vats were bubbling away when I visited Saturday morning the 20th September.

Fermentation getting underway in this vat of Chassagne villages.
Fermentation in full-tilt boogie in this vat of 1er Cru Vergers.

Most growers transfer their juice from vat into barrels when the fermentation begins, and that process is now underway in most white wine producing cellars throughout the Cote de Beaune.

This vat of Chassagne villages bubbling away happily.
Niellon Chevalier Montrachet continuing its fermentation in barrel.

Laurent Pillot finished his harvest  on Friday afternoon, bringing in the Aligote adjacent to his cuverie at the bottom of the village near the RN6/74 interchange.  He and his son were just finishing cleaning tanks after debourbage, and transferring the must to barrels for fermentation.

A very happy Laurent Pillot in his Chassagne winery.
Laurent’s son Adrien prepares the barrels to receive the must.










As I mentioned earlier, the latest parcels to be picked seem to be those most impacted by the hailstorm at the end of June, as well as the higher slopes of Puligny, Blagny, and Meursault where cooler temperatures usually mean a later harvest.  More on these wines in a later post.

The Pinot Noir harvest is in full swing as I write this post, with most of the Cote de Beaune reds in the cellars, and in the Cote de Nuits, most grapes are being brought in under superb conditions.  Many of the producers of the Cote de Nuits’ illustrious Grands Crus will wait to bring in their fruit next week, under what is forecast as continued near-perfect weather.  As of yesterday, I saw some fruit remaining in Corton, the upper slopes of Aloxe-Corton and Ladoix Grands Crus parcels, and quite a few parcels waiting to be picked in Vosne, Morey, and Gevrey Grands Crus.  For the most part, the harvest of reds in Volnay, Pommard, and Beaune has finished, with spectacular fruit brought in, just not much of it.  The 1ers Crus and much of the villages parcels in these communes were severely impacted by the hailstorms, and yields will be down significantly.  Some growers report parcels that produced only 5 hl/h.  The quality is beautiful, but the quantities will be miserly.

Triage at Domaine Marquis d’Angerville sorting Volnay 1er Cru Champans
A lovely bin of Volnay 1er Cru Champans at d’Angerville. Yields are down >50%.

Guillaume d’Angerville estimates that in the last 5 years (2010 to 2014 vintages) he has produced the equivalent of only two average crops.  The quality of 2014 is superb, with little rot and very little damage from vinegar flies in the Cote de Beaune.  But there will be little wine to sell from the 2014 vintage.

Guillaume d’Angerville with a handful of beautiful Volnay. Excellent quality, just not much of it.

There has been widespread talk, and a bit of quiet fear, of a new pest that has arrived in the Pinot Noir vineyards of Burgundy.  I have heard a lot of discussion about drosophila suzukii, the invasive species of fruit fly that has been found in several vineyards.  The flies thrive in heat and humidity, particularly in places where the air is stagnant, without much wind.  The flies puncture the ripening fruit, introducing a vinegar yeast to the bunch, and can decimate surrounding vines quite rapidly, turning wine grapes to vinegar juice.

For many growers, 2014 marks the first year of this new pest, and I heard varying comments on its presence, effects, and vectors.  Everyone agrees that the issue is localized in small parcels this year, mainly in the Cote de Nuits, but reported to be quite problematic in the Cote Chalonaise as well.  Many maintain that heat, insufficient ventilation, and humidity are causes, and point to parcels where leaves were not pulled from the fruit before harvest, especially in the lower, frequently wetter areas.  Others claim to have no problems whatsoever, due to the sanitary conditions of their organic and sometimes biodynamic plots.  The highest estimates of the effects of the vinegar fly that I have heard are that 3 to 5% of the fruit was affected in the Cote de Nuits.  Pickers and sorters have been extremely vigilant this year, sniffing boxes and bunches for the telltale vinegar aromas, and even where the fruit arrives in beautiful condition, extra care and time are being taken on the tables de triage.

A bunch of Pinot Noir affected by drosophila suzukii vinegar fly.  This bunch smelled of cheap red wine vinegar
Parent Gros Sort
Richebourg getting special attention on the table de triage at Domaine Parent-Gros, Francois Parent was very cautious.
Extra personnel were added to the sorting table at Domaine Bertagna
Victoria Damoy (front left) supervises her triage table at Domaine Pierre Damoy

Most growers with whom I spoke did agree to one thing: that drosophila suzukii has indeed arrived in Burgundy, and that it will become another significant issue that will require vigilant attention in the vines for the coming years.

The next several days will complete the harvest in the Cote d’Or vineyards for 2014.  Growers will continue their work as the wines begin to take shape and reveal their personalities.  But confidence is high that a quality vintage is being produced in 2014.

Burgundy Harvest Updates – Saturday, September 20, 2014.


It is a foggy, misty, quite murky day in the Cote d’Or.  After two weeks of brilliant sunshine that has seen most of the whites safely into their wineries, Thursday evening brought thunderstorms that lasted several hours.  Lightning, thunder, and several significant downpours doused Puligny and Chassagne, but most of the fruit was already in.  Lesser amounts of rain fell in Volnay, Pommard, Beaune, and points north into the Cote de Nuits.

The rain continued off and on through most of yesterday, Friday 19 September throughout the Cote and was especially drenching between 10:30am and 3pm.  The gloomy weather continues today, and is forecast to remain until Monday, when we all hope the sun will return to ripen and dry the Cote de Nuits and the Grands Crus north of the A6 motorway, most of which have yet to be picked.

More to come tomorrow.

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Burgundy Harvest Updates – Wednesday, September 17, 2014

In over 25 years of visits to Burgundy, I cannot recall two more glorious days than Monday and Tuesday, September 15 & 16, 2014.  Absolutely perfect blue skies were complemented by hot but dry temperatures and minimal humidity.  Yesterday, Tuesday the 16th, was especially gorgeous, with temperatures close to 30°C (85°F).  Teams of pickers were out nearly everywhere, and the landscape from time to time looked like a swarm of ants with people, minivans, and even small busses converging on the slopes of the Cote d’Or.

The Cote de Beaune continued its frenzy of Chardonnay picking, and began the difficult task of sorting out its hail damaged reds in Volnay, Pommard, and Beaune.  The Cote de Nuits was really out in force for the first day yesterday, with fruit being harvested from Chenove down to Premeaux, mostly in the villages and 1ers Crus parcels.  I stopped to check in with many growers, occasionally helping at the sorting table, lugging or cleaning caisses, and taking pictures while getting a sense of the quality and quantities coming into local cellars.

The last week to ten days of warm, sunny, hot, and dry weather has had a dramatic effect on the grapes and potential yield of the 2014 harvest.  After the rains of July and the first two weeks of August, grapes were quite swollen and potentially diluted.  Even with hail damage, there appeared to be sufficient fruit in many but the most severely damaged vineyards to return a reasonable yield for 2014.  The hot and dry weather has significantly reduced the swollen grapes in size, and estimates vary as to the eventual rendement.  I have heard that the INAO has authorized crops of up to 60 hectoliters per hectare in villages appellations, and up to 50 hl/h in the 1ers and Grands Crus.  No grower with whom I have spoken has estimated anywhere close to these numbers, with most guessing at yields of around 40 to 45 hectoliters per hectare.  Of course in hail damaged vineyards, yields will be significantly less.  In reality it is too early to tell what yields will be, as that can only be done when the fruit has become wine.  But outside of Beaune, Pommard, Volnay, and the 1ers Crus of Puligny and Meursault, things do not look too bad, and the quality of fruit that I have seen and tasted is top notch.  It will be a very good to excellent vintage in 2014.

On the whole there are broad smiles nearly everywhere. The whites at the villages level are fairly abundant, with little if any rot, and any hail damaged fruit was so dried out that it fell off easily on the sorting tables.  The 1ers Crus whites in Chassagne are spectacular in quantity and quality.  While the hail storm of June 28th certainly limited the quantities harvested from the 1ers Crus in a swath from northern Puligny through northern Meursault, there is little rot to worry about, and the hail-damaged, dried berries were not a problem.  Some growers used their tables de triage, while a few others sent their fruit straight from the fields into the pressoirs, as they saw nothing but perfect fruit in the picking boxes.

Matrot Puligny Comb (3)
Thierry & Pascale Matrot’s Puligny 1er Cru Combettes looking beautiful.  This from lower parcel as upper was replanted
Matrot Puligny Comb (2)
Matrot Puligny 1er Cru Combettes had 50% hail damage, mostly already fallen off the vines. 20-25hl/h if they are lucky.
Matrot Puligny Comb Adelle
Adelle Matrot gets the Puligny Combettes  fruit into the vat…
Matrot Puligny Comb  Elsa
While Elsa Matrot checks the potential alcohol – 12.9% !

Thierry & Pascale Matrot have reason to be proud!  Three beautiful daughters who make their lives easier – two in the vines and cellars, and one who is running Le Chevreuil, one of Meursault’s top restaurants (as well as the attached hotel).

Meanwhile in Chassagne-Montrachet, Philippe Duvernay of Domaine Coffinet Duvernay was positively elated at the quality of his Chassagne 1er Cru Fairendes, harvested with no rot or hail damage.  His fruit went straight from the picking boxes into the pressoir.

Coffinet Fairendes
The quality of fruit bunches from Domaine Coffinet Duvernay Chassagne 1er Cru Fairendes was phenomenal. No hail, no rot.

My first stop in the Cote de Nuits was at Domaine Bertagna in Vougeot, a domaine with outstanding 1ers and Grands Crus holdings, where the four previous years have seen only miniscule harvests, amounting to the equivalent of two normal vintages since 2010.

Eva Reh had a delighted smile on her face, and cellar-master Denis Rozat was excited to be beginning another harvest.  Their joy will be mitigated by severe losses from hail in the Clos de Vougeot and their prized, adjacent monopole Clos de La Perriere, but the harvest is clean, beautiful, and very tasty.

Bertagna Eva & Philip (2)
Great to see Eva Reh of Domaine Bertagna smiling about the harvest! Son Philip assisting on the table de triage.
Bertagna Denis Rozat Murgers
Domaine Bertagna cellar-master Denis Rozat extremely pleased with the quality of Nuits 1er Cru les Murgers.
Bertagna 1st Murgers in tank
Domaine Bertagna reds are all fermented in small stainless tanks. The Nuits 1er Cru Murgers goes into vat.
Bertagna Murgers
Beautiful Domaine Bertagna Nuits 1er Cru Les Murgers waits for the sorting table.

Fruit from Domaine Georges Roumier’s Chambolle Musigny 1er Cru Les Cras was being sorted when I arrived there, and after the sorting, entire whole bunches were being sent to the vats.   There was a small amount of rot which was quickly excised, and great care was being taken to smell any bunches suspected of vinegar fly acetic development.

Roumier Sort ChM Cras (2)
Delphine Roumier (middle right) leads the table de triage in ensuring perfection for the Chambolle 1er Cru Les Cras
Roumier ChM Cras Whole Clust
These Roumier Chambolle Les Cras whole custers were beautiful.  I am not sure what percentage of the total will be whole cluster.

Pierre Damoy hastened his schedule by a day or two, and yesterday, Tuesday, September 16th, he began his harvest with Marsannay.  No problems with fruit here, and he expects to bring in his Grands Crus in comparable condition, with about 10% hail damage in his  Chambertin and Clos de Beze, less in the lower slopes of his Chapelle-Chambertin.

Damay Sort
Victoria Damoy (on left with gloves) on the sorting table at Domaine Pierre Damoy, Marsannay harvest.
Damoy marsannay Bretignieree
Beautiful destemmed fruit from Marsannay (Couchey) lieu-dit Bretigniere, one of two Damoy Marsannay parcels.











After Sarah Bastien of Domaine Henri Richard finished her Gevrey villages aux Corvees, the team took a small break by harvesting her new Pinot Blanc from Brochon (destined for a new Cremant de Bourgogne Blanc de Blancs).  After lunch she began the reds again with the domaine’s Grands Cru Charmes-Chambertin.   Cellar-master Guillaume Berthier will use about 25% whole clusters in the Charmes-Chambertin, and up to 40-50% of whole clusters for the parcel of Charmes which will be labeled Mazoyeres-Chambertin.

Richard Charmes
A very warm day in Gevrey.  Sarah Bastien of Domaine Henri Richard (in hat, left), sorting whole clusters of Charmes-Chambertin.
Ricahrd Charmes
Beautiful Charmes-Chambertin fruit from Domaine Henri Richard.  Many of these boxes went to the vats as whole clusters after the sorting table











When I arrived at Domaines Parent-Gros in Beaune, home of Domaine Anne-Francoise Gros and her husband Francois Parent of Domaine Francois Parent, I found that they had just begun harvesting their parcel of Richebourg Grand Cru.  The sorting table team was closely inspecting each bunch of grapes for any signs of rot or acetic odors.  The fruit was beautiful with a small amount of rot, a few vinegar bunches, and some dried out hail-damaged berries, but overall in great condition.  It tasted delicious.

Parent Gros Sort
Richeburg triage.  Caroline Parent-Gros, her brother Mathias, and her father Francois Parent were all smiles.
Parent Gros Richebourg 1
Richebourg Grand Cru after destemming, soon to go into vat. Great looking and great tasting!
Parent Gros Sort (2)
Surgical precision on the table de triage for Domaine Parent Gros’ Richebourg Grand Cru. Mathias Parent-Gros supervising (far right).

As I write these notes on Wednesday midday September 17th, the mornings clouds have burned off and the sun is shining brilliantly again.  The clouds of this morning were probably a welcome sight to pickers and workers in the vineyards, after yesterday’s relentless sun and considerable heat.

The wind and clouds are moving from south to north again, and the radar shows some unsettled weather ahead, moving up from the Mediterranean.  It remains quite dry, but predictions are for possible storms tomorrow through the weekend.  Hopefully these will hold off a few days and the rest of the harvest will finish with a wonderful result for vintage 2014.

Looking southeast from the Chemin de Moines de St.Vivant on La Montagne in Vosne-Romanee towards Nuits St. Georges. Splendid weather still prevails.


Burgundy Harvest Updates – 2014

I am bouncing all over the Cote d’Or on my first experience of the harvest in Burgundy.  After thirty years of visits as a buyer and tourist, I am finally witnessing how some of the greatest wines on earth are made.  The harvesters are in the vineyards by 7am, work until noon, usually have a fine lunch and rest until 2pm, and are back in the vines (or in the winery) until 7pm.  It is a long day of hard and monotonous work, but feels immensely satisfying at the end of the day, when the juice is in the vats and the wine begins to make its personality (climat, vintage, quality & quantity) known.

I began this Saturday morning September 13th by assisting at the table de triage in Gevrey-Chambertin with Sarah Bastien & Guillaume Borot of Domaine Henri Richard.  My job: to pick out the stems, leaves, and other detritus that make their way past the destemmer.

Pick out any green, brown, or leafy bits. My job at the end of the sorting table, after destemming.

But many pictures and a full vat later, I took our dejeuner de vendangeurs complemented by jus des raisins de Gevrey villages aux Corvees (12.3° ) !  Of course wine was also served.

Harvest workers are fed well! Sarah Bastien of Domaine Henri Richard dishes up Choucroute a l’Alsacienne for the vendangeurs.

After , I made my way south to help lug caisses (the harvest grape boxes that contain about 25kg of grapes – around 20 bottles all finished) with Philippe Duvernay and his son Sebastien of Domaine Coffinet-Duvernay in Chassagne.  Heavy lifting, mostly in 1er Cru Fairendes, where the fruit was being brought in at 12.5 to 12.7° potential alcohol.

Lovely fruit from Coffinet-Duvernay’s Chassagne 1er Cru Fairendes. Old vines produce clusters with quite a few millerandes, highly concentrated in flavor.
Small caisses or boxes for the harvest. Each box has about 25 kg of grapes (about 55 lbs), which produces around 20 bottles of wine (750ml) per box.
Philippe Duvernay slowly presses whole cluster fruit for almost two hours, while others, like Niellon, use a screw device to break up the clusters a bit before slowly pressing the grapes.

The harvest in the Cote de Beaune is progressing nicely, while many in the Cote de Nuits remain on the sidelines as the marvelous weather brings the Pinots to superb, near perfect ripeness.  Crews were out in force in Savigny, Aloxe, and Ladoix, but Corton Charlemagne saw nary a vendangeur.

Harvest crews out in Ladoix 1er Cru. Hardly any teams were out in the Grands Crus of Corton or Charlemagne.

Next week will bring more harvest teams out in the Cote de Nuits, as the superb weather is forecast to change to cloudy and rainy by Thursday.  But the wonderful thing about weather forecasts here in France is that they are rarely accurate and often change twice a day.  Several important growers with whom I spoke this week were planning to hit the vines further north on Monday, September 15th.

I learned of a new pest in the vineyards this week, one rather specific to red wine grapes, and caused by the small fruit fly relative named drosophila suzukii, the vinegar fly.  The fly punctures the skins of ripening grapes, allowing botrytis acetic to take hold, decimating grape bunches and turning the sweet red juice into vinegar.  It can be prolific and exceptionally damaging in warm, humid conditions, which will be another factor in when the big red producers of the Cote de Nuits decide to begin their harvests.  With unsettled weather possibly returning on Thursday, it would not be surprising to see more vendangeurs in the Cote de Nuits early next week.

A Pinot Noir bunch affected by the drosophila suzukii vinegar fly. Botryitis takes hold producing a pronounced vinegar smell and taste. This can be ruinous to fermenting vats, and is far more dangerous, and luckily, far less frequent, than normal grey rot.

Stay tuned for more harvest reports from the 2014 vintage in the Cote d’Or….. and for immediate gratification as well as more pictures, follow me on Twitter at @amitiesjerome.

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