The Burgundy Pinot Noir vineyards we cultivate belong to Marie Pierre and François Mikulski They cover a total area of 1.30 hectares. The first was planted in 1929 and the second in 1980.
Their vines are 100% Pinot Noir.
Annual production: around 6,000 bottles.
The vines are cultivated using non-certified organic methods.
The subsoil consists of fine alluvial river sediment, which is common on the lower part of the slope.
The vintage is aged in oak barrels for about 10 months, then drawn off and put in tanks for 2 months before bottling.
We advise ageing these bottles for a while (4 to 5 years).
This is a wine for drinking as an accompaniment to grilled meats.
Tasting
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
Charm and sensuality, candied red fruits, raspberry, cherry and wild strawberry or mara des bois, honey, veal juice, flowers-white carnations, white rose, churned butter, red fruit jelly and a note very similar to the apricot. In a juicy palate with easy, flexible tannins, cherry and redcurrant come forward but the pepper makes the wine more spicy than originally expected. The persistence stretches the wine very naturally, it can be drunk and its finish displays a strong hint of Szechuan pepper, close to chilli, enhancing a roast chicken with peas.
- + 2017
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Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
Charm and sensuality, candied red fruits, raspberry, cherry and wild strawberry or mara des bois, honey, veal juice, flowers-white carnations, white rose, churned butter, red fruit jelly and a note very similar to the apricot. In a juicy palate with easy, flexible tannins, cherry and redcurrant come forward but the pepper makes the wine more spicy than originally expected. The persistence stretches the wine very naturally, it can be drunk and its finish displays a strong hint of Szechuan pepper, close to chilli, enhancing a roast chicken with peas.
