france burgundy
Grape variety: Chardonnay
A blend of lots in the area of Chantret, south of Macon. Plain fields relatively close to the Saone River. Etiquette is a drawing by Denis Penot, a former sommelier who has a close relationship with producers around Beaujolais. The paintings he draws as a hobby are displayed in the homes of many producers. The Denojean family also has a picture of Les Sardines. Denojan has released single-plot wines, but when thinking about labels to release entry-level wines that are blended from multiple plots, Denis's painting caught his eye, and he loved him. I decided to use etiquette with this in mind
field
Tree planting: 1970s Location: 200m above sea level, facing southeast Soil: cyst, sand, clay
Fermentation in wooden barrels Aged for 20 months in wooden barrels
About Domaine Robert Denojean
A producer in the village of Fuisse, who has strong ties with Beaujolais makers such as the late Marcel Lapierre. The Domaine was founded in 1900 by the great-grandfather of the current owner, Jean-Jacques Robert. Even now, the trees in the main plot of Pouilly-Feuissé are well over 80 years old. We cultivate many old trees that are over 100 years old. Since the 2010s, Nicola and Antoine and their two sons have also joined the wine making. All Chardonnays are barrel fermented, and alcoholic fermentation takes 4 to 12 months depending on the cuvée. It also has the spirit of aging in wooden barrels for 19 to 22 months, and in special years like 2015, it will be over 60 months in surreal barrels. None of the whites fit within the conventions of the Maconnais and Pouilly-Fuisse, revealing a noble acidity, depth and depth that seems to belong to a special class of Côte d'Or. Since 2012, we have also rented part of the vineyard owned by the late Jules Chauvet in Beaujolais Villages and started producing Gamay red. We have also purchased Chardonnay from Villers Cresse in the northern part of Mâcon-Fuissé and Gamay fields in Burgy, but in both cases we have chosen fields from old trees.
About Macone
The cultivation area reaches over 3,000ha in Macon, a town about 55km south of the southern tip of the Côte de Beaune, and its surroundings. About 90% of the production is Chardonnay, and the climate and soil are slightly warmer than around Beaune, where clay and alluvial soil cover the limestone bottom soil, and Chardonnay demonstrates its ability to grow. Gamay is the traditional red. In the second half of the 20th century, Leflaive and Comte Lafon brought further attention to the area. Among the large areas, AOC Pouilly Fuissé is a small section that produces white wine with a deep flavor that stands out from the rest. The best Pouilly-Fussés from the alkaline clay-rich soils of the southern tip of Mâconnais are full and full, revealing a soft glamor with age. Next to Pouilly-Fuisse is the AOC Villers-Cresse, established in 1999 around the two villages of Villers and Cresse, north of Macon. Whites from the Mâconnais district are as strong, sophisticated and polite as New World Chardonnays, with just the right amount of French accents.
About Burgundy
A general term for the region including Chablis at the northern end and its periphery, the Côte d'Or including many great grand crus, and the Côte Chalonnaise, Mâconette, and Beaujolais that continue to the south. Unlike Bordeaux, which has many large-scale farms, here the farms are subdivided according to repeated inheritances, and the average farmer's field is about 6ha. Plots with a single appellation name are usually divided among many producers, the best example of which is Clos Vougeot, where about 50 ha is divided among 90 farms. Single producer ownership of one cru (monopole), such as La Tache, is a rare exception. Therefore, even wines from the same appellation have a remarkable variation in quality and uncertainty, so much so that producers say, "From miserable products to wonderful gems." Wine production is also divided into three main types: 1. Negociant (purchased grapes/wine) is collected and blended. 2. Negothian Cultivated in-house fields and brewed in-house. 3. Domaine (with farmer's own cultivation and brewing). Some of them even seem to be soul-stirring masterpieces beyond human comprehension, but it is extremely difficult to find them.
