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 pale golden robe with good brilliance, with a mineral presence clearly visible. The nose is not very expressive but remarkably fresh, as if the bottle has just been taken out of the freezer; exaggerating this freshness just a little, we could say that this Grèves smells of snow and ice. It takes some swirling in the glass to reveal a delicate floral bouquet that delights: edelweiss springs to mind, along with the finesse of violet and cornflowers.
The fruit is particularly discreet at this stage – Comice pear, Granny Smith apple and white nectarine are almost mute. There are also notes of bread crumb or even brioche, and pain au lait.
The freshness carries through onto the palate, where citrus fruits – non-existent on the nose – comes to the fore: lemon and lime, grapefruit, mandarin, along with measured spice; salt is present, verbena, a touch of cooked or marinated coriander, discreet green pepper, and an even subtler hint of juniper berry. Prolonged aeration draws out a lightly saffron-tinged orange not, scented with Sichuan pepper, and something reminiscent of frozen rhubarb.
There is a marked increase in salinity on the finish, with powerful and persistence citrus fruits, and a strong imprint of the limestone soil – an image of limestone lace comes to mind; good length, with a subtle musky note. 92.
In three to five years, a Beaune to accompany delicate pan-fried fish fillets – sole, sea bass, sea bream – with lemon, sorrel or chervil according to your preference, alongside steamed potatoes, celery puree or spinach.
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.
- + 2024
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Raphael GIMENEZ-FAUVETY ‘s tasting notes – Retailer ; “De Corps et d’Esprit” in Paris
A pale golden robe with good brilliance, with a mineral presence clearly visible. The nose is not very expressive but remarkably fresh, as if the bottle has just been taken out of the freezer; exaggerating this freshness just a little, we could say that this Grèves smells of snow and ice. It takes some swirling in the glass to reveal a delicate floral bouquet that delights: edelweiss springs to mind, along with the finesse of violet and cornflowers.
The fruit is particularly discreet at this stage – Comice pear, Granny Smith apple and white nectarine are almost mute. There are also notes of bread crumb or even brioche, and pain au lait.
The freshness carries through onto the palate, where citrus fruits – non-existent on the nose – comes to the fore: lemon and lime, grapefruit, mandarin, along with measured spice; salt is present, verbena, a touch of cooked or marinated coriander, discreet green pepper, and an even subtler hint of juniper berry. Prolonged aeration draws out a lightly saffron-tinged orange not, scented with Sichuan pepper, and something reminiscent of frozen rhubarb.
There is a marked increase in salinity on the finish, with powerful and persistence citrus fruits, and a strong imprint of the limestone soil – an image of limestone lace comes to mind; good length, with a subtle musky note. 92.
In three to five years, a Beaune to accompany delicate pan-fried fish fillets – sole, sea bass, sea bream – with lemon, sorrel or chervil according to your preference, alongside steamed potatoes, celery puree or spinach. - + 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.
