Rød Bourgogne lot

A tour of different Burgundian terroirs and vintages.

A bottle of Monthelie Permier Cru 'Sur la Velle' from Sextant: Organic work in the field, spontaneous fermentation with partial whole bunch fermentation and 15 days of maceration. Aged 12 months in old oak barrels before bottling. Drinks well already, and is from a vintage that will develop nicely in the coming years.

A bottle of Saint Aubin Le Ban from Domaine Derain: Single field Pinot, manual harvest, spontaneous fermentation, 10 days of maceration and then 12-18 months in used wooden barrels. Biodynamic work in the field and organically certified.
Really elegant and beautiful wine, which certainly does not have the warmer vintage against it.

A bottle of Pommard Premier Cru from AMI: Grapes from organically cultivated fields, long maceration with partial whole cluster fermentation. Characterful and mature, but without losing the Pinocchio elegance and finesse. Drinking great now.

A bottle of Premier Cru Les Lavieres from Chandon de Briailles. Pinot from vines planted in 1951 and cultivated biodynamically., Vinified by the prodigy Christian Knott of Domaine Dandelion. Great quality in the field, manual harvest and selection, partial whole bunch maceration, 14 months in barriques and tonneaux. Very smooth and charming wine with an excellent balance between freshness and maturity from the warm vintage.

A bottle of Premier Cru from Pernand-Vergelesses from Francois de Nicolay: Biodynamic work in the field, manual harvesting and selection. Spontaneous fermentation in the cellar and 18 months on the lees in 228-litre barrels. A really good acquaintance, which really brings out the best in the warm vintage without compromising on freshness and elegance.

Perfect bottles and always well stored.