Our Red Wines

Bourgogne Passe Tout Grain
Bourgogne Rouge
Beaune 1er Cru "Les Chouacheux"
Pommard "Les Vignots"
Pommard 1er Cru "Les Fremiers"

Pommard 1er Cru "Le Clos des Boucherottes"

Our White Wines
Saint-Romain "Sous le Château"


Our prizes

Pommard  “Les Vignots”  2003
score : 90/100 - Wine Spectator


    Location : This parcel is situated right at the top of the hill-side above Pommard, hence its
    name “vignots”, that is to say “Vigne en haut”, which means “vineyard above”
    Place name : “Les Vignots”
    Surface area : 0.55 hectare
    Altitude : 330 meters on gentle slope
    Aspect : South
    Geology : firm limestony soil with marls
    Age of vine : 20 years
    Grape variety : Pinot Noir


    Vines are pruning in guyot, desuckering, then training with the traditionnal burgundian technique. Fertilisation is sustainable.
    Soils are very sploping, so grass is weeded and not scrapped to avoid erosion.
    Manual sorting of the harvest
    Yield: 48 hl/hectare

    Vinification and Maturing

    Grapes are entirely destemmed, then vinified in concrete tanks with punching of the cap and pumping over ajusted to daily tasting. The maceration on skins lasts 3 to 5 days under 15°C, followed by a fermentation at a maximum temperature of 33/34°C. The period of vinification depends on vintages. It is during between 15 days to 3 weeks
    Then, wines are put into oak barrel during 12 months, with a maximum of 5 to 10% of new oak.
    Release date for the vintage 2006 : February 4th-8th, 2008
    Annual production : 3 500 bottles
    Cases of 12 bottles : 300
    Alcohol degree : 13% vol

    Tasting notes

    Its brillant robe is dark, ruby red, even deep garnet red. Its powerful nose allows us to discover finesse of aromas, enveloped by blackcurrent, and red fruits. In mouth, this intensity and richness of flavours support its tannic strenght.
    Cellaring: best aged for a minimum of 6 to 12 years according to the vintage.

    Matching wine with food

    Grilled rib of beef with a pepper sauce, thick cut beefsteack, lamb, or stewed poultry, Pork cheeck stew with pepper sauce, Venison Grand Veneur, Large mushrooms stuffed with mince ham, Mountain charcuterie and Corsica Coppa on sesame toast.
    Cheeses with well-developped flavours : Soumaintrain, Citeaux, Amour-de-nuits, Epoisse,
    Livarot but also Comté…

    Serving temperature : after a decanting of 2 hours serve it at a temperature of 17C°/ 62.2 °F