Age of vines 25 years Grape variety Pinot Noir Ageing French oak barrels. Origin of wood: Allier and Vosges 25%ofnewoak. Wine remained 15 months in barrels. Viticulture Pruning style: Cordon de Royat and Guyot simple. Manual harvest. Green work (de-budding, leaf-thinning,...). Triple sorting: in the vineyard (twice) and in the winery on sorting table Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Tasting notes The bouquet is round and offers beautiful aromas of morello and black cherries. Ample in the mouth, the fruit is more crunchy than fleshy with a nice fluidity. Wine pairings Beef, game birds, poultry, lamb... Operating temperature between 16°C and 17°C Aging potential 7 to 9 years
In the heart of the Chassagne-Montrachet vineyard, a few hundred metres east of the abbey, lies the Boudriotte climate. Coming from Old French, this name means "the mud" with the Burgundian suffix "-otte" which brings an affective, almost sarcastic tone to this named place. Other sources show the name deriving from the owner of the plot, a certain Mr Boudriot (diminutive of Boudier) who would have been a Germanic nobleman. One can imagine a connection with the history of Clos Saint Jean and Queen Brunehilde. On a low hillside facing south-east, the soil is marly, rich in iron oxide, with chalky gravels that bring freshness: a favourite terroir for Pinot Noir. This climate gives very round and ample wines centred on aromas of red fruits and black cherries.