Description
Aged for 14 months in old oak and a few months in cuve, this is a working man’s Gevrey-Chambertin – from vines of the same village, displaying much of the same quality and breed of its illustrious neighbouring vineyards. Silky soft and perfumed, this is what good Burgundy is all about.
Totally destemmed, Thierry’s pinots go through a cold soak of a few days before wild yeast fermentation takes place in open vats. Extraction is very gentle, and this wine only sees old oak ageing for more than a year, and then a further 3-6 months in cuve. Pinches of sulphur are only added after the malolactics are completed and at bottling, reaching around 30mg total.
The wines of the domaine are precise and poised, demanding a little bottle age to give their best – three years for the Bourgogne Rouge, five for the village wines and at least six for the 1er crus. Thierry’s viticulture is organically certified since 2007.
12.5% / 75cl
