Recent vintage

Introduction about Millésime 2006 : the most important is under the skin


A long, cold and snowy winter, humid March, May stopped the raising until June. After such period of latency and impatience, flowering finally exploded and intensified captivating perfumes, but only for a few days. The next following weeks were hot and dry until beginning of August. Then it rained : the first rainy week was necessary, but the ten following days weren’t. It damaged the sanitary state of the fruits a little, but then, thanks to the weather and a manual stripping off of the leaves, things have been stabilized.


Around August 12th, we happily saw the homogeneity of the ripening. 80% of the grappes from the same parcel had the same pink or red colour, even inside every grape and every kind of variety. It was then easy to plan the days for the gathering.


September has been calm and allowed us to wait a little bit for more sun. Grapes gatherings went fine, full of promises. Each grape has been selected with care, according to the sugar and an acidity showing a good maturity. Nevertheless, we had to wait a little for some parcels to have more round tanins, especially about Nuits Saint Georges. We therefore reduced the numbers of workers to work slowly.


The first tasting, after the period in vat, showed us a flattering and charming wine. 2006’s was classified as an ‘easy” vintage. After the first tastings on barrels, we change our point of view : this wine remained on its maturiy and its physiologic qualities. Day after day, we saw that it was still full of firmness and rigor. Quite a bit bewildering.


All the « villages » and the « grands crus » never showed any sign of reduction and have been raised on sediments.This phase brought them a rich body and life.


Even if 2006 millesime is joyful, openned and full of expression, it also brings structures of quality, textures including moire, draped colors.


Grains taste black cherry, blackberry and black currant. The touched with Nuits Saint Georges is fine, it goes more sophisticated and elaborated, dense and intense with Vosne – Romanée.

About white wines, there is some well-integrated acidity. They can join your meals rigt away.

Presentation of "Millésime 2005"


It all begun with the best signs of quality : a peacefull, sunny and dry summer allowed the vine to give beautiful grappes in Sptember with the best sanitary conditions. Absolutely safe.


Grape harvest has been done right on time at the best maturity, parcel after par parcel, without any compromise or hurry, according to the growth on each specific piece of land.


The quality of the grappes was perfect : we only had to take off few dead leaves before taking them to the wine press. Grains were full of sugars, acidity showing a good sign of maturity. Thanks to the thick skin, the quantity of Polyphenols was very important, a good promise for lots of tastes, tannins and colors.


With lots of care, we did our best to protect this beautiful matter and its geedy, fruity tastes. We took care especially for racking, watching the transformation of the wine with malo-lactic fermentations. Some of the precious liquids were racked later than others, because they needed to wait a little on the sediments to reach their top.


About red wines, this 2005 vintage offers a deep and large taste : tannins are ripe, fresh fruits red and black are mixed with discrete spices and sometimes a little taste of chocolate or cocoa comes to mouth. Acidity is there, of course, but well - integrated in the mix. Those tastes were tempered until then, they now need years to mix each other and give you their best.


Just before putting the precious liquid in bottles, we did a tasting on representative samples of different barrels. Those mixes already let us having a glimpse of very good sets, taking all their space, with a lot of assurance, generous about tastes and matters, with a gentle but solid architecture.


About white wines, they are precise and generous, fruity and already pleasant to drink. For « Hautes Côtes » Bourgogne, while bottling them, we were looking for more elegance and a clearer liquid.

Presentation of "Millésime 2004" : back to Classism


We first thought 2004 vintage would be easier than in 2003 to work on.


But, as blossoming time came, we took conscience 2004 would require more endeavours. Actually, the flowering began in June, and at last two or three weeks, depending of the fields. This meant a dissimilar maturity from a parcel to another one, heterogeneity between vine plants, between bunches, and even inside a bunch.


Then summer 2004 monopolized our energy. We took care about the ideal treatement against vine plants 's diseases, such as mildew and "ïodium". Thanks to both our attention and the treatment, we had grappes without any "ïodium" and intact leaves until vintage season came in each and every parcel. In august, we went three times among the vine plants to cut off the unmature.


Thanks to the gathering we have always done in a manual way at the Domaine, we can efficiently sort out the low quality grapes.


After fermentation, wines had a rather high malic acidity, though grappes had a long period of maturation (more than 100 days, 106 according to our notes). The raise of this wine was a tumultuous youth : Malolactic fermentations took a long time to occur. Nevertheless, thanks to this, wines were enriched by their stay on the sediments, and colors stabilized well. We carefully seperated the low quality sediments from the good wine. A little filtration was beneficial.


Once youth was over, we had then discovered, with a lot of happiness, well balanced wines, fresh, with a pleasant acidity, a bit sweet, with an elegant structure, slender, distinghished.
The most obvious flavours are redcurrant, griotte, red fruits coulis, with, behind, tastes of blackcurrant, cannella, and, deeper, vanishing spices. Flavours are clean and delicate, Tannins are wraped, and the acidity allows to keep that wine in your cellar from four to seven years.


We are proud taking so much care of this millésime, from the early grapes to the moment we put the wine in the bottles.

Exceptionnally, we only realize now all the endeavours that were necessary for such a great result. We now can introduce it to you, in all serenity, while we are putting the wine in the last bottles.