Domaine des Terregelesses, Françoise André

the Wines, our Range

B ottles that bear a family resemblance

Producers of a rich palette of white wines, we are the first in Bourgogne to have claimed the appellation Chorey-Lès-Beaune blanc and to have bottled it.

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Chorey-les-Beaune blanc « Tue-Bœuf »

Vineyard area 22a50

Vine age 28 years

Variety Chardonnay

Soil type clay

Wine making/ageing The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine’s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 1050 bottles.

Millésime 2009 Pure liquid gold, almond paste aroma, a fruity and fresh attack that makes room for a mouth-filling fattiness with the perfect length. Drink it today with a cream risotto or age it until 2014.

Millésime 2010 If white gold became liquid, that is what this wine would look like. The nose hosts a wealth of tempting details (fresh hazelnut, hawthorn and rose hip). As soon as it hits the palate, it offers up its supple body of nectarine fruit. Its finish tightens up on a tonic note of lemon, making it the perfect addition to a salmon tartar with citrus fruit for another three years.

Millésime 2011 Its white gold juice enhances the tantalizing notes of white fruit (nectarine, pear) with a subtle touch of cinnamon (legacy of its barrel). Round and fruity, it travels towards a pear candy flavour, making you want to share as soon as the occasion presents itself.

Millésime 2012 As often with excellent Chorey wines, hazelnut is the dominating note. Its golden robe is more intense than in 2013. As soon as it hits the palate it displays a dry tannin similar to a red wine. The wood notes balance it out with a cinnamon finish. If you drink it within the year, be sure to decanter it.

Millésime 2013 Under a veil of white gold dances the aromatic character dominated by hazelnut. Its generous attack gains precision with its juice imbued with citronella. Delicious with lemon-stuffed quail.

Millésime 2014 From the golden green finery emanates a perfume of blooming acacia and a hint of hazelnut. After its dynamic attack, this wine presents the invigorating mouthfeel of lemon. Its delicate acidity flows over your taste buds to reveal its saline finish. Vibrant.

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Corton-Charlemagne Grand Cru blanc

Vineyard area 35a38

Vine age 18 years

Variety Chardonnay

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine’s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 1750 bottles.

Millésime 2009 Limpid, brilliant gold attracts the eye. The nose offers a delicate bouquet of white flowers and pear. The first impression in mouth is smooth and rich with its vanilla whipped cream flavour. The finish proves by its length that it is indeed a grand cru.

Millésime 2010 Brilliant gold coats the cup while you swirl your glass, bringing out the fine and complex flavours of flowering shrubs (hawthorn and acacia) as well as rubbed flint. Its opulent body of whipped cream flavour brings you to a “salt and pepper” finish, like the beard of Charlemagne. Even if today, this wine is princely (it can immediately be poured with grilled lobster at the next event), it will be crowned Emperor after reigning for five years in your cellar.

Millésime 2011 This Grand Cru doesn’t only glow in your glass, its perfume of pure, fresh almond finds its balance in the blended woodsy notes. The distinct mouthfeel comes from the dry extract content similar to that of a red wine. Retro-olfaction reveals its nobility rooted in its iodine character. This is the Chardonnay for precious moments.

Millésime 2012 Set in a golden green chalice with pale highlights, this wine expresses a floral bouquet marrying lime tree and the finesse of white flowers (acacia and wild rose). Decidedly limestone with a marly mid palate straight from the earth, it disgorges its soil in a mineral finish that cuts like a sword. If you can’t wait ten years than you will have to carafe it.

Millésime 2013 In the glass of this hill-bred Emperor, its imperial flourishes in flowers of juniper, bracken and cinnamon with a touch of rubbed flint. Its taste is generous and the opulence of a Grand Cru is dramatically uncloaked at the finish. It can be enjoyed while young, but only if previously carafed, or it can be forgotten for a few winters in the depths of your cellar.

Millésime 2014 If the Emperor’s beard appears white, it is simply because the tiny flowers which grow in stone walls and the dried fruit of hazelnuts and almonds have fallen into it. Right from the beginning, it’s the dry extract that upholds the palate like a tannin buttress, majestically prolonging the moment. This vintage is already a classic. Timeless.

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Pernand-Vergelesses blanc « Les Pins »

Vineyard area 18a52

Vine age 10 years

Variety Chardonnay

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine’s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 1000 bottles.

Millésime 2009 Malolactic fermentation in process

Millésime 2010 While golden tendrils fall the length of the glass, soft fragrances of flowering shrubs and honeysuckle float from its surface. The attack is made lively by the ample smoothness that caresses the tongue before finishing with refreshing salinity. Perfect for brightening a plate of goujons.

Millésime 2011 The fine gold of its juice grabs your eye before bringing your nose on a path where fresh hazelnut and blooming wild rose abound. On the palate it begins rich and crunchy like a white peach before letting its mild acidity appear. Open it now or after a winter.

Millésime 2012 Its brilliant golden coin appearance heralds water flower and rock moss aromas. Surprisingly full-bodied for a village appellation, this wine draws from the Jurassic layer of the soil. Its salt and pepper finish carries the mouth away on a road of pleasure.

Millésime 2013 Its pale yellow blanket wraps around the glass and reveals wisps of white flowers such as acacia with a touch of its honey. Crunching green pear as soon as it hits the palate and with a saline finish, this wine proves just how much immediate pleasure a village appellation can give.

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Pernand-Vergelesses 1er Cru blanc « Sous Frétille »

Vineyard area 45a99

Vine age 40 years

Variety Chardonnay

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine’s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 2500 bottles.

Millésime 2009 Yellow ripples along the inside of the wineglass as a fine perfume of hazelnut and toast fill the nose. Its attack is crispy, full of juice and life. Its length and its volume is similar to a Corton Charlemagne.

Millésime 2010 While a voluptuous blonde colour enrobes the glass, you will discover a halo of aromas wafting from honeysuckle to grilled hazelnut passing by a touch of vetiver. Its savoury texture offers the generosity of a wine already mature enough to marry with a scallop carpaccio with dill.

Millésime 2011 Hidden behind the green gold of youth, it offers, after allowing it to breathe, a bouquet of budding flowers such as wild rose. If its attack leaves a firm impression of limestone, it is only to allow you to savour the true mineral nature of its upbringing. Unquestionably this vintage deserves to be forgotten until at least 2015 in your cellar before it can reveal its true colours.

Millésime 2012 The tender gold of this wine drips in floral perfumes of lime tree and fresh hazelnut combined. Its initial, cool and mineral like spring water, makes the Premier Cru terroir appear clearly. Quintessential, this wine will be excellent for a long time.

Millésime 2013 It pale blond appearance conceals an aromatic veil of lily and whipped vanilla. Its fatty fruit envelops the tongue as soon as it enters the mouth and persists in a mineral flow that will surprise you with its endurance. Already excellent, it will beguile a seafood risotto.

Millésime 2014 Its golden yellow attire embosoms an intricate aroma of honeysuckle entwined with hawthorn. It makes a supple entrance onto your palate carried by its floral sapor and saline nuances. Classic.

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Savigny-les-Beaune 1er Cru blanc « Les Vergelesses »

Vineyard area 49a85

Vine age 40 years

Variety Chardonnay

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous cluster selection. Whole grapes are then pressed in a pneumatic press. The slow and steady pressure increase of the press produces fine and elegant wines. The settling process (separating the must from the solid particles) is thorough, contributing to the wine’s excellence. The must (the juice extracted from the grapes) begins its alcoholic and malolactic fermentation in 350 litre barrels. 30% of the barrel is renewed annually: a voluntarily moderate renewal to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 2600 bottles.

Millésime 2009 A pure yellow with radiant sparkle fills the glass with fresh hazelnut and blooming mayflower. Its body is round and opulent. Ready to be enjoyed with salmon en papillotes.

Millésime 2010 The soft sparkle of silvery gold ripples in the glass. This cuvée allows you to indulge in the heady perfumes of Bourbon vanilla and sweet yellow flowers. Once on the palate it reveals the structure of a mature wine with large shoulders. Perfectly suited to embellish pan-fried veal chops in cream with mushrooms this winter.

Millésime 2011 As usual, this Prince of Cru merits its title. Its subtle fragrances of white flowers (acacia, honeysuckle and almond) rule the glass with elegance. Its rich and earthy composition unveils a refreshing, delicate mineral character. Royal from the attack to the finish, this wine is worthy of the finest of fare.

Millésime 2012 Its bright golden gown expresses notes of salt butter caramel. Its firm and tight character like that of a stone stuck in clay gives insight into the years of great ageing to come. Expect at least four to five years before bringing it out of your cellar for a delicious sushi dinner.

Millésime 2013 The white counterpart of the estate’s red wine, this Chardonnay with the golden crown showcases aromas of toasted hazelnut and flowering almond trees. Its initial is round on the palate and its body is generously laden with yellow fruit tending towards Bergeron apricot. Irresistibly delicious, it will be difficult to wait for it.

Millésime 2014 Although its robe is dazzling lemon yellow, it is the fragrance of fresh, green almonds that fills your glass. Its initial taste will stun your taste buds with the frankness of its juice, finishing with a fleur de sel iodine note. Lively.

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Beaune rouge « Les Bons Feuvres »

Vineyard area 89a01

Vine age 25 years

Variety Pinot Noir

Soil type clay

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 3000 bottles.

Millésime 2009 A sparkling garnet red enrobes the cup. Rose and rose hip waft from the glass. Round tannins make the attack silky and voluptuous. The finish expresses the salinity of the terroir. It is delicious now and will be fabulous in 2016-2017.

Millésime 2010 In the folds of a deep crimson gown reside the deliciously firm aromas of black currant pulp. On the palate a crisp, tender fruit flavour is unveiled, revealing the natural salinity of its terroir.

Millésime 2011 Trimmed in distinct ruby, it unleashes heady scents of strawberry right from the jam pot. First crunchy, it releases the tart taste of raspberry. Its dynamic finish will help it age two or three years in the bottle.

Millésime 2012 Its robe has the allure of water with grenadine whereas its nose has the hallmarks of noble vegetation such as budding blackcurrant. What is remarkable about its taste is the digestibility of its tannin (worthy of the best Gamays) paired with the elegance and grace of the Pinot Noir. Prime rib watch out!

Millésime 2013 Its candid carmine opens up to the robustness of spices with a hint of humus. Its flavour stabilises with the bite of raspberry. Its drinkable nature makes it a good match for marinated chicken kebabs.

Millésime 2014 Red infused with ruby and scented with notes of mild spices (pink pepper, coriander) and peonies. Its mouthfeel surprises with its firm tannins. A cellar wine exclusively for patient connoisseurs. Voluminous.

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Beaune rouge « Montée Rouge »

Vineyard area 0h42a80c

Vine age 60 years

Variety Pinot Noir

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 2000 bottles.

Millésime 2013 From its soft garnet gown pervades a perfume of blackcurrant and blackberry. It hits the mouth with the vivacity of a plum and finishes with firm and juicy tannins. Born for the cellar, it is the perfect match for a roast beef.

Millésime 2014 From the folds of its cardinal red gown wafts the delicate, smoky wood scent that its ageing has granted. Supple from the beginning to the end, it offers a crunch tending towards red cherry making it very drinkable in its first two years. Seductive.

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Beaune 1er Cru rouge « Les Reversés »

Vineyard area 0h26a70c

Vine age 35 years

Variety Pinot Noir

Soil type clay

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 1200 bottles.

Millésime 2014 Greeting the carmine red of its robe is the heady fragrance of patchouli and bramble. The structure of a premier cru is at hand: a three-piece suit that perfectly fits the tongue with silky tannins and a saline finish. A new vintage that will go down in history. Sensuous.

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Chorey-les-Beaune rouge « Tue-Bœuf »

Vineyard area 2h28a47

Vine age 30 years

Variety Pinot Noir

Soil type clay

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 12500 bottles.

Millésime 2009 Donned in a striking cardinal robe, its nose tells tales of Bourgogne black currant. Its attack is round giving a sensation of mouth-melting fruit flesh. Its finish is generous and silky. An explosion of fruit to be shared in its youth.

Millésime 2010 Outfitted in tender crimson, the nose tells tales of ripe fruit freshly picked. The fruit flavour of a tart, juicy raspberry is present from the first sip. Set sail for immediate pleasure.

Millésime 2011 This wine displays the carmine of a Gamay and delivers a very Pinot nose with perfume such as freshly crushed blackcurrant. Full and winey as soon as it hits the palate, inhabited by a firm tannin that delivers a secret message: allow me to breathe a half an hour or let me sleep for three more years.

Millésime 2012 Swathed in a carmine red cloak, this village appellation exudes a distinct nose of blackcurrant jelly. Enhanced by a supple tannin, it reveals itself amicably on the palate with a warm finish. A perfect pair for pork shoulder a la diable.

Millésime 2013 Trimmed in crimson, it unveils a bouquet of small red berries. Its attack is supple, followed by a display of firm, well-constructed tannins. After 3 or 4 years of ageing, its robust character will marry well with a meat risotto.

Millésime 2014 Led by a bright garnet ruby, it exhales scents of woody graphite that take over the blackcurrant notes. Its fruit tastes of freshly crushed blackcurrant. The deeply embedded clay of the soil has given this wine a powerful breath of life that time will refine. Pleasure.

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Corton les Renardes Grand Cru rouge

Vineyard area 0h28a71c

Vine age 30 years

Variety Pinot Noir

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 1200 bottles.

Millésime 2014 Although its ruby robe is not deep, its fragrance is nonetheless intense. It is a garden of heritage roses after the rain. Floral fragrances intertwine with perfumes of humus and earth. On the palate it delivers an obvious message: if my youthful fruit pleases you, just wait! You will elect me ambassador of a memory-laden soil. A new vintage that will rapidly become a house signature. Subterranean.

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Pernand-Vergelesses 1er Cru rouge « Les Caradeux »

Vineyard area 12a51

Vine age 35 years

Variety Pinot Noir

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 500 bottles.

Millésime 2009 Strawberry red to the gaze, fruity with a touch of wood to the nose, poised on a gourmet pedestal. Enjoy immediately with roasted herbed poultry.

Millésime 2010 First the bright red reflection catches your eye. When brushed by the wind, the mane of “Caradeux” releases oriental perfumes of warm spices (nutmeg and cloves) as well as peonies. On the palate it delivers straightforward, radiant tannins. Olfactory harmony characterises this cuvée, which would benefit from at least two more years before opening.

Millésime 2011 From the red robe with golden highlights comes forth a harmonious perfume blending sandalwood and cold vine shoots with a touch of red flowers. First mild, the juice reveals itself to be long on the palate with a subtly woodsy, perfectly balanced tannin. This wine embodies the archetypal character of a Pernand-Vergelesses. A bottle for connoisseurs.

Millésime 2012 Crowned in a dazzling ruby, it exudes fragrances of peony and vetiver. On the palate, cherry pit flavour with generous tannins will make you melt with pleasure. Age it some more or enjoy it for the next couple of years as is.

Millésime 2013 Stowed away in the ruby juice from the heights of Pernand is a bouquet of solid oak and violets. On the palate it displays strapping tannins richly enrobed, making it already harmonious and full of zeal. Ideal with marinated game.

Millésime 2014 From the tender carmine of its lapels comes a bouquet of purple flowers (violets, irises) with a hint of tuberose. Its tannin trousers are velvet and brush the ground with its chalky finish. Delectable.

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Pernand-Vergelesses 1er Cru rouge « Les Fichots »

Vineyard area 9a25

Vine age 35 years

Variety Pinot Noir

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 350 bottles.

Millésime 2009 This ruby wine is pure and pleasing to the eye. Dog rose fruit and flower overflow from the glass. In mouth it reveals red fruit to be devoured without waiting. Beware quantities limited!

Millésime 2010 The crimson of the madder root has fallen into the glass offering a rare deepness. Following notes of wood, ever so subtle, notes of scrubland fill the cup. Crunchy flavours of burlat cherries characterise the fleshy body that will continue to haunt your palate.

Millésime 2011 This Premier Cru has donned its crimson cardinal gown to spread its word: rosewood and sandalwood surround me but my body is made of muscle uplifted by generous woodsy notes. This firm flesh will be divine after two short years of reclusion in the shadows of a cellar.

Millésime 2012 This wine has a well-rounded personality. Its ruby robe displays summer tones whereas its nose heralds wintery aromas of tobacco and fire hearth. Its entrance melts generously in overtures of amarena cherry and concludes in firm tannins that seem to say “Wait for me, I deserve it!”

Millésime 2013 Garbed in a bright magenta red costume, its nose has the nip of ripe strawberry and the floral nuance of purple wisteria. Its vivacious attack only “bears its teeth” to further awe the palate with its solidity. The cellar will be its ally, ageing this vintage to its zenith at the end of 2020.

Millésime 2014 Its colourful nature of frank ruby reveals fragrances of cold ashes and fire hearth. The initial white pepper taste leaves room for a saline finish fanning like a peacock’s tail. To drink or to cellar. Mouth-watering.

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Pommard rouge « Les Vaumuriens »

Vineyard area 0h30a26c

Vine age 45 years

Variety Pinot Noir

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 1300 bottles.

Millésime 2013 The dark purple of its garment expresses powerful fragrances of ripe plum. Its initial taste of firm tannins displays a wild character where a strong tannin encircles the entire mouth. Three years in the dark corner of a cellar will tame it.

Millésime 2014 The fragrance of musk and vetiver beneath a magenta red juice already expresses its cold personality. Its brawny consistency shows off its strength. Its finish is ample, uplifted by its perfect maturity. Patience is required in order to appreciate the finesse of its nature. Intense.

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Savigny-les-Beaune rouge « Ez Connardises »

Vineyard area 1h10a68

Vine age 35 years

Variety Pinot Noir

Soil type clay

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 3300 bottles.

Millésime 2009 A dazzling deep ruby red draws you in while budding black currant and morello cherry perfumes lead the way to a mouthful of sweet cherry juice. Enjoy it today or in 2015.

Millésime 2010 A bright ruby robe mirrors its perfume, floating from rose to violet and hinting at a basket of black cherries. Brand-new wild fruit (primarily raspberry and blueberry) explode on the palate, underlined by a subtle acidity that begs to be enjoyed with duck breast.

Millésime 2011 From under its Pinot robe, it gives away a bouquet of ripe, small red berries with a touch of summery violet. Rather sapid on the palate, it slides over the taste buds with a subtle cherry flavour before concluding the motion with a touch of menthol. Ready for sharing, this village appellation has what it takes to age until 2016.

Millésime 2012 Don’t let its light cherry colour mislead you; its nose is surprisingly overflowing with blackberry perfumes (rubbed blackcurrant and blueberry). Deliciously enticing right from its attack, this wine offers a generous tannin and a mouth-watering saline finish. Young or old, it will seduce scores of palates.

Millésime 2013 Decked out in a light cherry garment, it offers a woody nose with mocha accents and a touch of raspberry. This small red berry is echoed on the palate with a fruity display that will startle your taste buds with its acidulous aspect. For lacquered duck breasts.

Millésime 2014 Everything that distinguishes Savigny is in this bottle. A classic Pinot robe with notes of small red berries (raspberry) and violets. Full-bodied fruit and lively tannins ring in your mouth while the finish gives insight into the ten years to come. Enticing.

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Savigny-les-Beaune 1er Cru rouge « Les Vergelesses »

Vineyard area 43a30

Vine age 40 years

Variety Pinot Noir

Soil type clay limestone

Wine making/ageing The harvest is done manually with a meticulous selection of the clusters. Destemming is extensive, only 10 to 15 % of the stems can be kept from the well-ripened cuvées to add a note of aromatic freshness. The pre-fermentation maceration period lasts around 4 days, during which daily crushing and pumping is done. The objective of this controlled, supervised maceration is to encourage the optimal extraction of elements from the skin and to limit, as much as possible, the addition of unwanted elements from the seeds. Racking takes place 15 days following the grape harvest. The must is then aged in 228 litre barrels. 30% of the barrel is renewed annually; voluntarily moderate as to let the terroir express itself. Hand in hand with our Coopers, we seek the perfect equation between the type of barrel and the wine’s character.

Average yearly production 1900 bottles.

Millésime 2009 A dark and intense garnet dresses the glass. Flavours of blackberry jam and tender vanilla swirl to meet the palate in a delicious explosion of juicy Pinot. The pleasure continues with a vibrant finish. This wine will undoubtedly be fabulous in 2019.

Millésime 2010 Under the hem of a cherry juice robe emerges fresh grape fragrances revealing the youth of its structure. After a straightforward strawberry attack comes the mark of wood notes that shape the outline of a bottle for ageing on the palate. Five years will make this wine outstanding.

Millésime 2011 To its tender ruby appearance respond the floral aromas of peony and rose wrapped in a woodsy veil. Its woodsy character takes the foreground without dominating the fresh red fruit of Burlat cherries that are juicy to perfection. You will have to wait until the end of 2014 to fully appreciate the quality of this Premier Cru.

Millésime 2012 Draped in grenadine flounce, it unveils fragrant treasures of violet and fresh blackcurrant. Its attack is juicy, crunching red cherry and raspberry with a subtle acidity. This Premier Cru promenade concludes with mild spices perfectly paired to an aged Brie de Meaux.

Millésime 2013 This wine has donned the pulp of red cherries for its costume. A nose that blends blackcurrant with strawberry comprises its heady perfume. Subtly tannic, its body flows towards a finish bound in spices. Three years of ageing is needed to make this lovely adolescent a happy adult.

Millésime 2014 From the Pinot Noir it takes on the muted tone of a ruby. Blood orange and green pepper bestow upon it a full aromatic character. Its square tannins with softened angles invite the mineral realm to take possession of the palate. Powerful.

Pernand-Vergelesses 1er Cru blanc « Sous Frétille » 2002

Swathed in a bright robe, this wine exudes rain-soaked hay aromas. Its texture is refined and defined by its gourmet juice. Enjoy it today in all its diversity.

Pernand-Vergelesses 1er Cru blanc « Sous Frétille » 2008

Dressed in luminous garments with tones of salted butter toffee, this wine has lots to tell in mouth with its vanilla whipped cream texture, enhanced by its lemon finish. No wine list is complete without it.

Savigny-les-Beaune 1er Cru blanc « Les Vergelesses » 2008

Its yellow juice glimmers like a golden coin. Perfumes of fresh butter and hazelnut with a delicate milky note please the nose. In mouth, it proves to be talkative, telling stories of white fruits (pear and peach) right up to its last tight, juicy word. A must-have on a list of appellation wines.

Chorey-les-Beaune rouge 2002

Its robe has begun its metamorphosis from light ruby to orange. Its vegetal accents of wet hay dissipate into smoothness in mouth with a lively finish. Uncork now.

Chorey-les-Beaune rouge 2005

Alluring, delicate red to the gaze, unveiling fruit and balanced tannins to the nose, this bottle is to be shared with friends paired with barbecued pork chops.

Savigny-les-Beaune rouge 2002

Light garnet to the eye with a slightly minty nose. It is the perfect wine to discover the finesse of an aged Pinot Noir.

Savigny-les-Beaune rouge 2005

This wine’s garnet robe takes on slight tile tones when it hits the glass. Its nose develops as its fruity body seduces the senses.

Savigny-les-Beaune 1er Cru rouge « Les Vergelesses » 1998

A light and slightly rusty colour, exemplary of a wine of its time. The alcohol from its millésisme floats to the nose and the golden hues, aged by time, warm the palate. The pleasure of tasting the past century awaits.

Savigny-les-Beaune 1er Cru rouge « Les Vergelesses » 2001

The archetype of an aged Pinot filled with aromas of cured leather and smoked wood. Ready to be enjoyed by amateurs of Bourgogne wines still in the ageing process.

Savigny-les-Beaune 1er Cru rouge « Les Vergelesses » 2005

Cardinal red juice, still fresh and pretty. A nose and mouth of black currant pulp with firm tannins. This wine will age another ten years with the stamina of an athlete.