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Wine Description
The Story
The vineyards are managed biologically, and yields are strictly controlled through pruning, devigorating training techniques, and green harvesting. Harvesting is by hand, allowing immediate rejection of any unhealthy grapes.
The Aligoté is given a couple of hours maceration on the skins, before gentle pressing using a pneumatic press. Fermentations take place in both tank (66%) and large oak foudres (33%), with temperatures kept to a maximum of 20°C. Bottling takes place in April or May, once the malolactic fermentation is complete and the wine has settled.
The Chardonnays are immediately pressed and then vinified, two thirds in tank and one third in barrel. The temperatures in tank are pegged to those that naturally prevail in barrel (never much more than 20°C). The wines are bottled 8-10 months after the vintage. A good proportion of the barrels are renewed each year.
The reds are destemmed if appropriate - the decision depends on the particular characteristics of the vintage - and then chilled for a pre-fermentation maceration. This extracts good colour, round tannins, and aromatic fruit. Vinification is traditional, with daily 'pigeage', and temperatures are kept low to prolong the fermentation. Ageing takes place in large oak foudres as wel as in barrel (never brand new for fear of drowning the wine in oak). After 12-18 months, the wines are fined with egg whites and bottled unfiltered.
Vintage 2005
2005 VINTAGE in Burgundy / Hopes made way for certainty.
2005 promises to produce outstanding whites, with elegance and opulence beyond the norm, and superb, seductive and well-structured red wines.
The richness of these wines perfectly expresses the diversity of the region. A wine of excellent quality is achieved above all through the ripeness and healthiness of the grapes. For this reason, thanks to the almost ideal climatic conditions, 2005 will an exceptional year. At the point of harvest, the chardonnay and pinot noir grapes (the two principal grape varieties in Burgundy) were magnificent and luscious. The chardonnay produced resplendent golden grapes, bursting with sugar and the pinot noir produced densely packed grapes of an intense colour, characteristic of all great vintages. Due to low rainfall and weak northerly winds, the grapes remained in a remarkable state and did not require any sorting.
Under a radiant sun, the harvest passed by peacefully, giving the wine-growers the opportunity to assess the optimal maturity in relation to the grape varieties and parcels. The sugar content in the grapes reached above satisfactory levels, in some cases close to outstanding, which is a good indication of maturity, and promises a good balance between the acidity and sugar levels found in the wines
The red grapes' thick skin stored up large quantities of polyphenol (colour and tannin), a demonstration of their healthiness. Vinification took place in ideal circumstances.
Mid-november
The white wines, although still fermenting, already reveal an extraordinary richness and aromatic complexity with great finesse (notes of pear and peach with a hint of ripe grapefruits). On the palate, the wines are incredibly ample. The chewiness and acidity are in perfect harmony and enhance the elegance and freshness of the chardonnay.
The red wines possess deep and intense garnet-coloured robes. They exude intense aromas of fruit (blueberry, blackcurrants, cherries, wild strawberries) and variety of spices (pepper). On the palate, the fruit blends with the rounded elegance of the tannins and the light acidity, which all come together to ensure the length of the wine. The powerful and elegant structure of these wines is a sign of their good ageing potential. For the domaines, cooperatives and maisons of Burgundy, 2005 is without a doubt a vintage of exceptional quality which promises wonderful surprises for the consumer.