Vineyard: A blend of historic sites including Deree, Champerrier (planted in 1919), Petite Jouise and Clos de Combe.
Viticulture: The vineyard is farmed using biodynamic practices and all grapes are harvested by hand, sorted once in the vineyard and again at the winery. Up to 10% of the crop may be rejected.
Vinification: Vinification with traditional methods, open vat fermentation using native yeasts, 30% stem inclusion and minimal use of sulpher.
Aging: The wine is aged in French barriques of which 30-75% is new depending on vintage.
There is a whiff of stems on the intensely earthy and ultra-fresh nose of red currant and underbrush aromas. I very much like the energy and delineation of the medium-bodied flavors that display good minerality and salinity on the complex, balanced and solidly persistent finale. This is a quality Gevrey villages.