MEURSAULT 1ER CRU GOLD DROP DOMAIN HENRI DARNAT 2018
It is in 2000 that Mr. DARNAT took back with his wife the domain exploited by his family since the middle of the 19eme century.
And it is together that they are at the service of their land and their wines. As worthy successors of their ancestors, the vines are worked by hand, without chemical fertilizers or weedkillers.
Nothing like a good plowing that keeps the soil alive and healthy, and that's why the word terroir makes sense.
Each plot, according to its terroir, its climate, its exposure, gives the wines subtle and different aromas. And it is this diversity, preserved by dynamic soils, so typical of Burgundy, that makes Chardonnay and Pinot so tasty.
The vinification philosophy is that of common sense and patience. Common sense and patience is the courage to wait ...
Wait until the grapes are ripe before harvesting them, even if the weather is scary…?
Wait, let the wine be done, at its own pace, in its cask, do not rush it, let it live and grow to be at its peak on our tables ...
To wait is the experience ...
To wait, it is frequent and thorough tastings of casks ...
To wait is the joy of finally being able to taste them ...
Two brothers united by the same passion for wine, that is the very essence of this company. They take the liberty of going beyond the conventions of the appellation while preserving the unique identity of each of their terroirs. The brotherhood that binds the eight people working in this area reflects their commitment to sharing over a glass of Chablis, whether big or small...
After a scientific training in biology, his winegrowing history begins with the chance of encounters, according to the internships and the various jobs he has held. Frédéric LEPRINCE knew that one day he would have a business of his own, but first he had to learn, discover, observe and do.
For about twenty years, he discovered all the facets of the profession. Vineyard work in Beaujolais vintages, the art of Bordeaux blend, purchase of grapes and vinification from great terroirs in Burgundy ... all these moments will be decisive in that each will bring their stone to their House, step by step.
Still marked by their spirit and their know-how, here are some decisive meetings of its first life.
Frédéric LEPRINCE settled for ten years in Nantoux, a small wine-growing village in the Hautes-Côtes de Beaune, where he had the chance to buy an old farmhouse, a heritage witness to a time not so distant 'we lived in near autarky in the heights. A barn transformed into a cellar, a cool cellar which was no doubt used to store vegetables, an old bread oven that warms the body and provides a little comfort after a hard day of harvesting ...
It's two brothers united by the same passion for wine. It's the freedom to break free from the codes of the appellation while respecting the identity of each of our terroirs. The brotherhood that unites the 8 people who work on our estate wants to be the reflection of sharing around a glass of our Chablis, big and small...
They invested in a sorting table which is used for both manual and mechanical harvesting. This “big plus” means that only “the cream of raisins” can be added to the cuvées, even if this entails additional labor costs.
Mâcon Villages white La Fougueuse alexis de benoist 2022 75cl
Grape: Chardonnay
Originally from Champagne, Alexis de Benoist settled in 2010 as an artisan winemaker in the family property to reinstate the culture of the vine, interrupted for a century, and reconnect with its history. Since then, the family has regained its title of winemaker.
Today, he cultivates 9,5 hectares of vines spread over two wine regions: Mâconnais and Beaujolais.
The intention is to harmonize the grape variety and its terroir to obtain wines with character. Anxious to preserve the environment and the quality of his wines, Alexis de Benoist has chosen to focus his efforts on the vine, favoring agriculture and a traditional cultural mode linked to observation.
In this 30 to 80 year old vineyard, the harvest is done by hand. The raisins are thus called healthy, when ripe and remain intact on arrival in the vats for vinification in whole bunches.
The choice of traditional vinification and aging aims to preserve the freshness of the fruit, while retaining structure, in order to produce an expressive, balanced and delicate wine for laying down.
Yield / 50 hl/ha
Harvest / Sorting the harvest in the vineyard with the pickers
Vinification / Direct pressing at low pressure for better extraction, followed by a clarification phase of 12 to 24 hours.
Fermentation takes place in barrels
Aging 6 months in the cellar
Two brothers united by the same passion for wine, that is the very essence of this company. They take the liberty of going beyond the conventions of the appellation while preserving the unique identity of each of their terroirs. The brotherhood that binds the eight people working in this area reflects their commitment to sharing over a glass of Chablis, whether big or small...
Two brothers united by the same passion for wine, that is the very essence of this company. They take the liberty of going beyond the conventions of the appellation while preserving the unique identity of each of their terroirs. The brotherhood that binds the eight people working in this area reflects their commitment to sharing over a glass of Chablis, whether big or small...
Saint Romain Blanc La Combe Bazin 2021 Pascal Prunier-Bonheur
The estate was born from the association of Pascal Brunier and his wife Christine Bonheur.
Pascal Prunier created the estate in 1983 in the town of Auxey-Duresses, it is now based in Meursault. This estate operates eight hectares of vines on the Côte de Beaune.These wines vinified and matured for the most part in barrels, the essence of his work is to favor the vine in order to offer us great chardonnay and pinot noir.
Pascal Prunier-Bonheur leads his vineyard in reasoned control this domain offers us 17 appellations on plots all located in Beaune Coast.
This Beaune 1er Cru offers us a mineral and elegant Chardonnay with well-mastered wood aging.
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