Cellier des Dames
This brand new project from Southern France negociants Hecht & Bannier is an ode to the great dames of Burgundy who were at the forefront of the historical scene, and shaped much of what Burgundy became - including its vineyards and famous climats. This tiny micro negociant project which crafts wines from both Mercurey and Givry, names all of the wines after the Dames de Bourgognes.
Isabelle de Portugal – 2018 Mercurey Blanc Vieilles Vignes. Taken from Climat La Perrière, where the vines average 30 years of age, and the soils are limestone and clay with some very hard chalk. Organically farmed. Whole cluster. Fermentation in barrel, lasting 15 to 30 days. Malolactic fermentation in 400 litres local French oak barrels with 30% new. Racked and bottled end of summer 2019. Four barrels made.
Marguerite d’York – 2018 Mercurey Rouge Vieilles Vignes. From a middle-hillside, south-facing slope at 320 meters of altitude in the eastern part of Mercurey, where the climate is rather cold. Average age of the vines is 60 years old. Harvest is done by hand into 20 kgs baskets. The clusters are 100% de-stemmed and carefully sorted. Skin maceration for five prior to natural yeast fermentation, with twice daily pump-overs. Aged ten months in traditional French oak barrels, 40% new. Bottled November 2019. Two barrels made.
Isabelle Claire-Eugénie de Habsbourg – 2018 Givry Premier Cru Vielles Vignes. Sourced from two Givry Premier Cru pinot noir vineyards in the western part of the village, with east and southeast exposures; limestone and clay soils. Taken from selection massale vines that average 45 years old. Manual harvested, with rigorous selection on the sorting table, approximately 25% whole cluster. Twenty days of natural yeast fermentation in stainless steel tank, daily light pump-over. Aged 14 months in traditional French oak barrels, one third new oak. Malolatic fermentation got a late start in spring. Bottled December 2019. Two barrels made.
Elisabeth de Valois – 2018 Mercurey Premier Cru Vieilles Vignes. From a plot of premier cru called Climat La Bondue, in the western part of Mercurey, where the vines average 35 years of age. The steep slope and its east/southeast facing provide early exposure to sunlight. Limestone clay soil, close to bedrock. The ground is red here; rich in iron oxide. Manual harvesting with rigorous selection on tables. 17 days of fermentation in open-top wooden vat. Daily light pump-over. 20% whole cluster. Aged 12 months in a traditional pièce bourguignonne (228 litres); 50% of new oak. Malolatic fermentation started late in spring. Bottled December 2019. Four barrels made.