In The Cellar
Working the vine: We place great importance on respecting nature and the environment, and use environmentally friendly pest control. All of the estate’s plots are ploughed. To improve the yield, once pruned our vines are de-budded and thinned early, by hand. We may choose a green harvest.
Harvest method: Harvested by hand and grapes are placed in small perforated boxes. The harvest is sorted on a vibrating sorting table, and then by hand.
Winemaking process: This wine is made using 50-55 % whole bunches. The fermentation process begins using the naturally present yeast, following a pre-fermentation cold maceration process. Frequent pigeage, 3-4 times per day, to obtain maximum extraction.
Maturation: In oak barrels (30% new wood) for 16-18 months.
Bottling: We bottle our wines ourselves on the estate, with no fining or filtration, and according to the lunar calendar, producing wonderfully clear wines with the best possible flavours.
In The Vineyard
This 11-hectare estate was founded by Polish emigree Jean Heresztyn in 1932 and is to be found in the heart of the village of Gevrey-Chambertin in the Cotes de Nuits. Jean began by growing onions but ended up working for several domaines in the region including Trapet and Gelin. Today the estate is run by Stanislas, Bernard, Eva and Chantal Heresztyn, brothers and sister in laws, with Stanislas's daughter Florence taking an increasingly firm grip of the reins. Their holdings include a number of Gevrey Premiers Crus including Les Goulots, and La Perrière, plus a greatly admired Morey St-Denis Premier Cru Les Millandes. This particular Pinot Noir is from 50 year-old vines and is aged in Allier and Troncais barrels for 18 months.
A deep ruby in colour. Intense cassis and raspberry scents with a touch of pepper. On the palate, dense and refined with further red-fruit notes. An elegant and harmonious wine with well-balanced tannins and a persistent finish. Drink with roast duck and pomegranates in a walnut sauce, quail casserole or noisettes d'agneau chasseur with wild mushrooms and shallots.
