HISTORY The estate practices sustainable farming, avoiding pesticides and herbicides, and using indigenous yeasts for fermentation. Harvest is exclusively by hand.
Grapes are pressed then fermented naturally in temperature-controlled, stainless steel tanks. As of the 2017 vintage, winemaker Vincent Boyer has modified his aging regime to include cement “eggs” (a large, ovoid container made of neutral, unlined cement) and larger oak cask. Wines are aged first in cement egg; then transferred to cask for a further year of aging. All wines bottled for North Berkeley Imports are unfined and unfiltered.
VINEYARDS & WINEMAKING
A stunning older-vine white Burgundy sourced from three separate estate vineyards (plus some purchased fruit) within the higher-quality borders of the Côte d’Or: ‘Sous la Velle,’ half of which is rated Meursault village; ‘Les Pellans’ and ‘Les Grandes Coutures.’ Depth, power, complexity — and yes, it’s “just” a Bourgogne.
Aromas of lemons, white fruits, light herbs, lemon zest. Good volume and texture.
