BEAUNE PREMIER CRU
"LES GRÈVES" 2013
BEAUNE PREMIER CRU
"LES GRÈVES" 2013
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Grape variety
Tasting notes
Nose: red berry aromas, very open and complex.
Palate: a wine with phenomenal power for a Beaune, exceptional finesse, very long on the palate.
Wine and food pairing
Serving temperature
Ageing potential
History
Vinification and maturing
At the winery: the grapes were destemmed (50%) and and were gravity-fed into tanks. Maceration lasted a total of 26 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (8 maximum).
In the cellar: aged on the lees for 17 months with no racking using a proportion of 30% new French oak barrels that had been toasted at low temperatures for a long time to impart a very delicate touch of oak to the wine.
Bottling: the wine was not fined but was very gently filtered before being bottled using gravity.
Vintage : 2013
2013 is listed as the vintage with the fourth lowest yield in the past 4 years. The climate situation was not legendary, it was rather modest.
The Winter and the Spring were cold, long lasting and wet.
Generally, we had hot and dry days in July and August, however the delay in the vegetative growth at Spring was not caught up.
September was not pointed out for its generosity either. The sun was discreet and it was raining regularly which didn’t help the maturation process.
This kind of late vintages usually play in the favour of the precocious Côte Chalonnaise. Choosing an accurate date of harvest, sorting in the vineyard and at the winery and adjusting the vinification to the vintage will make all the difference.