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Category: Burgundy (page 1 of 2)

Thevenet Père et Fils, Pierrclos

Jean-Claude Thevenet took over responsibility for this family domaine in 1971 when their holdings were a mere three hectares. The domaine has been expanded to thirty hectares, with vineyards centered on their village of Pierreclos at the heart of the Mâconnais. In addition to working their own vineyards, the Thevenet family, for three generations, has also conducted a successful nursery business producing fine quality grape vines for many family-owned domaines in Burgundy and also in the Champagne district. The vineyard holdings now extend throughout Pierreclos and into the neighboring villages of Serrieres, Prissé, Bussieres and Milly-Lamartine. Chardonnay is the dominant grape and Gamay and Pinot Noir produce the red wines of the estate.

Core Wines (others available, please inquire):

Thevenet Mâcon Pierreclos Blanc

Thevenet Crémant de Bourgogne

Thevenet Bourgogne Rouge “Bussières – Le Clos”

For More Information Visit: Rosenthal Wine Merchant

 

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Jean Manciat, Mâcon Charnay

Some of the Mâconnais coops that dominate the American marketplace produce millions of bottles. In contrast, Jean Manciat’s vineyards can be toured on foot in a few minutes (5.5 hectares). When Manciat took over his family estate, he replanted extensively but kept as many of the old vines as possible. All the picking at this estate is done by hand – a tradition totally lost here except at the best Mâcon estates. Jean Manciat prunes his Chardonnay vines in the Côte d’Or fashion (taille Guyot), leaving a shorter cane that is less productive. Manciat experiments with various agricultural techniques, such as sowing particular varieties of grass between rows, to eliminate the use of herbicides and alleviate soil erosion. Mâcon-Charnay Franclieu is made in stainless-steel vats to express the fruity, floral aromas and flinty minerality that characterize the best Chardonnay in the region. A stony yellow apple and citrus nose and palate with richness and intensity. Minerality that comes forth as it opens in the glass.

Wines:

Manciat Mâcon-Charnay “Franclieu”

For More Information Visit: Louis Dressner Selections

 

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Domaine Cheveau, Solutré

The cellars of the Domaine Cheveau are situated in the hamlet of Solutré-Pouilly in the heart of the appellation of Pouilly-Fuissé. The domaine was established by André Cheveau in 1950. His efforts were followed by his son, Michel, and now Michel’s two sons, Nicolas and Julien are actively running this fourteen (14) hectare estate. The vineyard holdings are predominantly located in and around Solutré-Pouilly but extend as well into Davayé in the Maconnais and Saint Amour in the Beaujolais. The vineyards dedicated to Chardonnay are composed of the classic clay – limestone composition that provides the perfect ambience to produce the grand wines of Burgundy. The Gamay in the vineyards in Saint Amour, this famed cru in the Beaujolais, is planted essentially in sand, schist and granite. All harvesting at the Domaine Cheveau is done by hand and the wines are fermented and vinified parcel-by-parcel. Fermentation and aging is done either in barrel or stainless steel tank depending on the particular terroir of each site. Overall production is approximately 60,000 bottles per annum.

Core Wines (others available, please inquire):

Cheveau Beaujolais Villages “Or Rouge”

Cheveau Pouilly-Fuissé “Les Trois Terroirs”

Cheveau Mâcon-Fuissé “Les Grandes Bruyeres”

For More Information Visit: Rosenthal Wine Merchant

 

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Meix-Foulot, Mercurey

The Domaine du Meix-Foulot has been in the hands of the de Launay family for multiple generations. Paul de Launay took the reins during the 1960s; his daughter Agnes joined the domaine and is now solely responsible for this exceptionally beautiful and historic estate. This is one of the most picturesque of Burgundian domaines, situated high on a hill overlooking the entirety of Mercurey and surrounded by the gently sloping vineyards of the estate. Meix-Foulot is also one of the most important domaines in Mercurey, in terms both of size and excellence, with an imposing collection of vineyards that capture the full range of this under-appreciated appellation.There are 20 hectares of vineyards, all sited within the confines of Mercurey. Ninety percent of the vines are planted to Pinot Noir, with the remainder is planted to Chardonnay.

Core Wines (others available, please inquire):

Domaine du Meix-Foulot Mercurey Rouge 1er Cru

Domaine du Meix-Foulot Mercurey 1er Cru “Les Veleys”

For More Information Visit: Rosenthal Wine Merchant

 

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Hubert Lignier, Morey St. Denis

The Domaine Hubert Lignier is known for the concentration, depth and structure of their wines. Hubert’s son, Laurent, is the next generation of this proud estate and is following his father’s traditional practices to ensure the treasures coming from the family’s impressive vineyard holdings continue to exhibit the best of their appellations. The domaine owns 8.30 hectares principally in the villages of Morey Saint Denis (where their home and the cellars are located), Gevrey Chambertin and Chambolle Musigny. Recently, the Ligniers have expanded their holdings to include parcels in the appellations of Nuits Saint Georges and Pommard. The Ligniers follow the principles of “lutte raisonnée” (sensible combat) in their viticulture, using only organic compost when necessary and tilling the vineyard to obviate the use of herbicides. The thin, clay and limestone soil on the slopes is not conducive to vigorous growth, limiting the crop naturally. Sélection massale is the only method used to propagate vines, a tradition that gives an extra touch of complexity and character to the resulting wines. Traditional vinification practices are the core of their work: grapes are destemmed and fermentation takes place in open-top cement tanks that allow manual pigéage. Only natural yeasts are used. Laurent uses an extended cold soak maceration period prior to fermentation to allow greater extraction (contrary to his father who believes that the best extraction takes place during the alcoholic fermentation). Fermentation is rather long and generally lasts 15 to 20 days following the 5-day cold soak. The use of new oak for the élevage is carefully restrained. The wines of the village appellations usually spend 18 months in barrel while the Premier and Grand Crus remain in cask for 20 to 24 months before being bottled, all without fining or filtration.

These wines are generally very limited. Please inquire.

For More Information Visit: Rosenthal Wine Merchant

 

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Georges Lignier, Morey St-Denis

Georges Lignier is a cousin of Hubert, and while the two estates are clearly separate operations, they do share some of the greatest vineyards in and around Morey-Saint-Denis. That may be where the similarities end, as the delicate, subtle and seductive qualities of Domaine Georges Lignier are a fascinating contrast to the more intense and structured wines of Hubert Lignier.

The domaine is led by Benoit Stehly, nephew of Georges Lignier, who worked at the domaine for a decade alongside his uncle, before assuming control of the work in both the vineyard and the cellar in 2008. His approach is very traditional, as he seeks to achieve maximum aromatic concentration, above nearly all other characteristics, including structural or color concentration. To achieve this, techniques such as a slightly later harvest and 80% destemming are employed. At the Villages level, the wines are raised in older barrels, while the 1er Crus see 30% new oak, and the Grand Crus 50% new oak. A vein of seductive elegance runs throughout the full range of wines, inviting a complex and beautiful conversation with each glass. The sensitive palate will thoroughly enjoy this approach, a statement of respect for the grandest of traditions in Burgundy and a sublime expression of the terroir underlying some of the most renowned sites in the Cote de Nuits. Since 2010 the wines are neither fined nor filtered.

Core Wines (others available, please inquire):

Georges Lignier Chambolle Musigny

Georges Lignier Gevrey Chambertin

Georges Lignier Morey Saint Denis 1er Cru “Clos des Ormes”

Georges Lignier Gevrey Chambertin 1er Cru “Les Combottes”

For More Information Visit: Rosenthal Wine Merchant

 

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Harmand-Geoffroy, Gevrey

Gerard Harmand and his son, Philippe, now lead this family-run estate that was established in the late nineteenth century. The domaine encompasses 9 hectares of vineyards, all planted to Pinot Noir and situated exclusively within the boundaries of the village of Gevrey Chambertin. The viticulture is traditional to its core: the soil is turned by tractor and by hand, herbicides are not used, all in the cause of permitting the roots to reach deeply in their search for “terroir”; no chemical fertilizers are applied nor are insecticides used; debudding is practiced to eliminate undesirable growth, a “vendange verte” is done when necessary and the harvest is, of course, manual. The vinification is equally traditional: the grapes are destemmed 100%, there is a cold maceration extending at times to five days, the cuvaison unfolds over a 15 to 21 day period (depending on the “cru” and the vintage) under temperature-controlled conditions; the wine is then racked into barrel where the malo-lactic fermentation occurs and the wines are aged for approximately 16 months on the fine lees in small oak barrels (a certain percentage of which is new – more new oak for the more important, structured cuvées) before being bottled without filtration. The domaine recommends that their wines be decanted before service. The Domaine Harmand-Geoffroy offers us the opportunity to immerse ourselves in the terroir of Gevrey Chambertin as the range of wines covers many of the most important vineyard sites in this fabled village.

Core Wines (others available, please inquire)

Harmand-Geoffroy Gevrey-Chambertin

Harmand-Geoffroy Gevrey-Chambertin “En Jouise”

Harmand-Geoffroy Gevrey-Chambertin “Vieilles Vignes”

For More Information Visit: Rosenthal Wine Merchant

 

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Domaine Fourrier, Gevrey

Domaine Fourrier (previously known as Pernot-Fourrier) has a long history in Gevrey Chambertin extending over four generations. The estate was founded by Fernand Pernot during the 1930s and 1940s. Unmarried and childless, he enlisted the aid of his nephew, Jean-Claude Fourrier, who then took the reins of the domaine in 1969. One of the first domains to actually export its wine to the USA, it is also one of the most well-endowed estates in the village with holdings throughout the most heralded appellations. Having weathered a period of eclipse through the latter part of the 1980s, the domain was re-energized in 1994 upon the arrival of Jean-Marie Fourrier, son of Jean-Claude. Jean-Marie burst on the Burgundian scene by wisely combining the traditions of his father and uncle (using, for example, vines of a minimum 30 years of age for the estate bottlings), his experience gained while working with Henri Jayer and the Domaine Drouhin (in Oregon), and his own clear sense of style.

Ever since Jean-Marie’s ascension, the wines of Domaine Fourrier have garnered critical acclaim. He now works the domaine with the assistance of his sister, Isabelle, and his wife, Vicki. Fourrier owns 9 hectares of vineyards spread amongst the communes of Gevrey- Chambertin, Morey-St.-Denis, Chambolle-Musigny and Vougeot. The holdings are scattered up and down the slopes and range from village to Grand Cru level. Included among the holdings are important parts of “Clos St. Jacques” and “Combes Aux Moines” as well as a small but valuable slice of Griottes Chambertin. The impeccably tended vineyards are composed of vines of an average age between 50 and 70 years old. Respect for terroir is a paramount principle. Chemical fertilizers are not used and treatments to combat fungus and insects are applied only when absolutely necessary. Jean Marie does not blindly follow the theory that lower yields automatically equate with higher quality. To control production, he severely prunes his vines in the winter, but does not, as a rule, practice green harvesting, preferring to rely on a process of de-budding. Achieving natural balance between yield and vine growth as a function of each season’s growing conditions is Fourrier’s key objective.

These wines are very limited. Please inquire.

For More Information Visit: Rosenthal Wine Merchant

 

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Domaine Forey, Vosne

This small but outstanding domaine was created in 1840 by the great-grandfather of Régis Forey, the current proprietaire. The domaine now farms about 10 hectares of vineyards; 5 as proprietaire and 5 through the systems of fermage and metayage. The primary family holdings are in Nuits Saint Georges, Vosne-Romanée and Flagey-Echezeaux. With the recent additions, the domaine extends its reach into the villages of Vougeot and Morey Saint Denis, as well.

A manual harvest is followed by a 3 to 4 day cold maceration. The cuvaison usually continues for three to four weeks. During that time Forey does a pigeage the extent of which depends on the underlying structure of the vintage. The malolactic fermentation occurs in barrel. There is now only one racking done during the period of elevage. The wines are bottled unfined and unfiltered after spending 16 to 20 months in small oak barrels and demi-muids (used primarily for the village and simple Bourgogne appellations) with 20% to 50% new oak used depending on the structure and the character of the vintage as well as the amount produced of each individual cuvée. Régis’ wines express a masculine personality as his wines show exceptional concentration and depth.

These wines are generally very limited. Please inquire.

For More Information Visit: Rosenthal Wine Merchant

Jérôme Chezeaux, Prémeaux

Jérôme Chezeaux is based in Prémeaux-Prissey just south of Nuits Saint Georges and owns about 12 hectares of vineyards, some of which were brought into play from the family holdings of his wife, Pierrette. The vineyards, impeccably tended according to the principles of “lutte raisonnée”, are scattered throughout the villages of Prémeaux, Nuits Saint Georges, Vougeot and Vosne Romanée and include a series of the most elite lieux-dits in the zone.

Chezeaux strictly follows the most traditional of methods in the cellar being firmly “non-interventionist”. The purity of his wines is revelatory and there is an understated majesty to every offering. After a manual harvest, the grapes undergo a cold maceration of 3 to 4 days and the entire cuvaison extends for approximately three weeks. During that time rémontage and pigèage are practiced; the extent to which both techniques are used depends on the structure of the vintage. Indigenous yeasts are used exclusively and malolactic fermentation occurs in small oak barrels during the extended elevage. Each year between a quarter and one-third of the barrels are replaced which means that the wines are exposed at most to 30% new oak. The wines are bottled without filtration between 18 to 24 months after harvest.

These wines are generally very limited. Please inquire.

For More Information Visit: Rosenthal Wine Merchant

 

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