The surface area is 12 ares and 55 centiares, equivalent to 3 ouvrées. It is planted in an area traditionally used for red wine, just above Les Teurons, at the foot of the city reservoirs in Beaune.
It was purchased in the 1930s by Marie-Pierre’s great-great-grandfather, Pierre Germain, and cultivated by the family before being replanted by François and Thomas in 2020.
The decision to plant white grapes was due to a seam of white marl at this location, which is favourable for Chardonnay. It is classified as a Beaune Premier Cru.
Tasting
Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
A lime juice robe as bright as it is luminous. A sensual nose with honey, candied fruit and many expressive spices; the scent of millefeuilles with pastry cream and a touch of saffron; a Saint-Honoré with Sichuan pepper, a variety of peppers; cloves; Passe Crassane pear, Granny Smith apple; citrus fruits coming in behind them – lime and tiny amounts of lemon and grapefruit; herb and plant water, mint and lavender water, linden-mint, sage; in any case, the herbaceous freshness that brings the aromas to the fore.
The mouthfeel is full, supple and gourmet, with a generous fruit coulis that quickly coats the palate; once again, as with all these wines, a cascade of spices fill the palate – peppercorns mixed with nutmeg, a powder made from curry, cinnamon sticks, curcuma; pear seems to be mixed with banana, mango with crème fraîche, a note of really peppery apricot, spicy even, and traces of orange, also significantly spicy.
A perfect finish – power, density, focus, length, persistence, what more is there to say! The maturation is admirable, bringing roundness, a gourmet feel, complexity, and it achieves this in a perfectly discreet manner; if you really want to impress and amaze your guests, serve this wine blind and listen in amusement to the comments. A remarkable bottle. 94+
In addition to all the qualities described, this wine will pair perfectly with rich fish such as turbot served with hollandaise sauce and pommes soufflées in five years’ time; or, in seven or eight, a double-cut veal chop Jean Pierre Vigato style; or generous food such as a scallop and cep mushroom pie at any stage.
- + 2023
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Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
A lime juice robe as bright as it is luminous. A sensual nose with honey, candied fruit and many expressive spices; the scent of millefeuilles with pastry cream and a touch of saffron; a Saint-Honoré with Sichuan pepper, a variety of peppers; cloves; Passe Crassane pear, Granny Smith apple; citrus fruits coming in behind them – lime and tiny amounts of lemon and grapefruit; herb and plant water, mint and lavender water, linden-mint, sage; in any case, the herbaceous freshness that brings the aromas to the fore.
The mouthfeel is full, supple and gourmet, with a generous fruit coulis that quickly coats the palate; once again, as with all these wines, a cascade of spices fill the palate – peppercorns mixed with nutmeg, a powder made from curry, cinnamon sticks, curcuma; pear seems to be mixed with banana, mango with crème fraîche, a note of really peppery apricot, spicy even, and traces of orange, also significantly spicy.
A perfect finish – power, density, focus, length, persistence, what more is there to say! The maturation is admirable, bringing roundness, a gourmet feel, complexity, and it achieves this in a perfectly discreet manner; if you really want to impress and amaze your guests, serve this wine blind and listen in amusement to the comments. A remarkable bottle. 94+
In addition to all the qualities described, this wine will pair perfectly with rich fish such as turbot served with hollandaise sauce and pommes soufflées in five years’ time; or, in seven or eight, a double-cut veal chop Jean Pierre Vigato style; or generous food such as a scallop and cep mushroom pie at any stage.
