BourgogneHautes-Côtes de Beaune

Grapes for the Bourgogne Hautes-Côtes de Beaune are grown on two plots, "En Foigery" and "Les Castaings", in the commune of Magny-lès-Villers.

Area

1,01 ha

Altitude and exposure

En Foigery: 355 m, South facing // Les Castaings: 415 m, South and East facing

Soil

Chalky clay soil, often from muddy limestones, with slopes covered by limestone scree

Grape variety

Pinot Noir, average age 60 years, Guyot trained

Density

10 000 vines / hectare, on low trellising

Cultural method

Organic Culture

Harvested by hand and when ripe, the grapes are then sorted, 100% destemmed and placed in vats. The wines are cooled to around 10°C. Vatting lasts between 20 and 25 days. Each vintage is different and so is the thinking about winemaking. Our desire is to seek freshness, smoothness of the fruit and thickness of the wine. Punching down is favored as well as the notion of infusion. After racking, pressing and settling, the wine is barreled to undergo malolactic fermentation and begin aging for around 18 to 20 months in total. A single racking and no filtration before bottling.

Elevage

2/3 of the appellation in barrels with a maximum of 20% new barrels. 1/3 in sandstone vats. Then 4 to 6 months in bulk in stainless steel vats.

Production

Average 5 000 bottles per annum

Format

75cl bottles. For larger sizes contact the Domaine at the beginning of the year.

Color

Brilliant ruby

Aromatic

Crisp, fresh red fruits with a chalky note

Palate

Fresh linear fruit initially, medium weight on the middle palate with a smooth, subtle finish.

Service temperature

15-16°C

Aeration

Open 5 minutes before tasting. Ideally served in tulip glasses.

Potential Guard

5 to 8 years

Food and wine pairing

Delicious alongside white meat dishes with tangy red fruit sauces, also goes beautifully with shellfish and red fleshed fish such as mullet, Atlantic bonito and tuna.