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Pinot Noir grape clusters |
Pinot Noir
Grapes are hand sorted at the winery, de-stemmed and put into 3 metre-high wooden "cuves" by gravity. After a 4-6 day cold maceration at 12-15°C., the wild yeast fermentation slowly begins. Punch down and pump over is done as needed. After fermentation, the wine stays on the skins for a number of days to softly extract additional flavour, finesse and complexity. The cuvaison takes a total of 21-24 days. The new wine is then drawn and gently placed in barrel, where it awaits its natural malolactic transformation in the spring.
The new barrel portions (about 30%) are carefully selected from barrels chosen from eight different Burgundian coopers, using wood from four different forests. The barrels, a mixture of air-dried staves from the Allier, Nevers, Bertranges, and Vosges forests, are coopered into willow hooped barrels from Sirugue; Berthomieu; Mercurey; François Frères; Cadus; Marsannay; Damy; Billon. The new wine spends 15-18 months in oak barrels. The used-barrel portion of the cuvée (roughly 70%) includes barrels that have been previously used up to four times. Wine selections from specific barrels occur a month prior to bottling. As the cuvée "marries" in the vat it is tasted and re-tasted blind to ensure the terroir is properly showcased.
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Chardonnay grape clusters |
Chardonnay
The Chardonnay grapes are hand-harvested, and gently whole-cluster pressed in a Vaslin-Bucher press using the slowest and most gentle possible setting. The must naturally settles for 24 hours and is drawn off the lees, conserving the fluffiest lees for yeast nutrition, and gently placed into barrel for fermentation, using gravity where possible. The wines are fermented with indigenous yeasts from the Le Clos Jordanne vineyards.
The wines and lees are stirred once per week during the ageing period. Malolactic fermentation occurs naturally in the spring following the vintage. The barrels, a mixture of air-dried staves from the Allier, and Vosges forests, are coopered into willow-hooped barrels from Damy of Meursault. Depending on the vintage, the new wine spends 15-18 months in 15-25% new oak barrels. The used-barrel portion of the cuvée (roughly 80%) includes barrels that have been previously used up to four times.
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