WORKING THE VINE
Since vintage 2016 we have chosen to convert our parcels of vines to
organic agriculture and to work with conviction in biodynamic growing
methods and plant-based treatments. The soils of all the parcels of the
domain are worked sparingly so as to maintain their microbiological life
systems. To improve the yield, once pruned our vines are de-budded
and thinned early, by hand. We may choose a green harvest.
HARVEST METHOD
Harvested by hand and grapes are placed in small perforated boxes.
This plot is always the last to be harvested. The harvest is sorted on a
vibrating sorting table, and then by hand.
WINEMAKING PROCESS
We are as gentle as possible in order to retain the wine's initial flavours.
The femtentation process begins using the naturally present yeast,
following a pre-fe1mentation cold maceration process. Frequent
pigeage according to the character of the vintage. This cuvée contains
mound 50% of whole bunches.
MATURATION
In oak barrels (35% new wood) for 16-18 months.
Bottling: We bottle our wines ourselves on the estate, with no fining or
filtration, and according to the lunar calendar, producing wonderfully
clear wines with the best possible flavours.
Details
Plots
Cote de Nuits, Gevrey-Chambertin
The name of the Les Goulots climat originates from the Latin "gula" for throat
or gullet and may be used to describe sources of streams, funnel- haped caves,
or the narrow prolongation of a combe. This is the case for this plot.
Plot Size
3,800 m²
Grape Variety
Pinot Noir
Soil Character
Thin layers of white marl, on superior limestone rocks
Years Planted
1981
Altitude
340-380 m
Average Annual Production
1,800 Bottles
Prices
2014
HKD $825
Tasting Notes
This premier cru needs time to find its full expression. Notes of acacia are revealed early in the maturation process. Over the years, this becomes a highly charming wine, developing in finesse rather than strength.