The grapes were very small with a lot of millerandage but they were very nice compact bunches that required a discard of just 5%. Only a couple of pigeages were carried out to avoid over-extraction, but there was daily pumping over onto the cap of pips and skins.

And then we witnessed a promising sign in the emergence of very early aromas: Violet for the fermentation in whole bunches and raspberry for the rest. The whites offered intense floral aromas.

The whites offered intense floral aromas. Ageing was a more meticulous process than ever: We needed to take very special care of these small wonders; these fruits of a vintage disrupted by Mother Nature. The proportion of Cîteaux wood was increased from 80 to 90% with one third of the wines going into new barrels. The malolactic fermentation was over and done with by the end of December. Bottling followed the traditional schedule, beginning in July with the red Bourgogne Terres de Famille, which is always the first to go into glass. At the request of our restaurant customers, we bottled magnums for the first time for serving wine by the glass.




An exceptional vintage

This is a very fruity and elegant vintage offering intense and structured wines, for both whites and reds.

The whites have aromas of pear, apple, and peach, with remarkable energy and strength, and even saline notes on the finish.

With such thick skins the reds are intense, offering a dense violet color and a precise, fruity, and floral bouquet over some fine minerality. They express an imposing but delicate structure along with striking length.