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Hautes-Côtes-de-Beaune Rouge AC 2015
  • 206. Hautes-Côtes-de-Beaune Rouge AC 2015

    Domaine Chevrot

    100% Pinot Noir (12.5% alc.)

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    This is the first of three reds from Chevrot all of which are vinified without sulphur, which when allied to very skilled work in the vines and winemaking helps to give much purer fruited wines. Destalked 100% in 2015 and aged in oak barrels (no new up to 10yo), this wine comes from 30yo vines just outside Maranges, and gives a seductive raspberry fruit with hint of almonds. Very more-ish. For drinking now to 2018.

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Further details
Winemaker
Pablo and Vincent Chevrot
Location
Cheilly-les-Maranges (71). Lieux-dits: Les Champs Riget (0.35ha), Au Burot (0.60ha) Les Longues Raies (0.70ha) and Les Grandes Raies (0.80ha).
Size of domaine
20 hectares (of which this cuvee is 2.45 ha).
Grape
Pinot Noir (46 yr old). Massal selection from Maranges (72%) on 3309 rootstock and clonal selection (clone 115; 18%) on SO4 rootstock. 10,000 vines per hectare. Trained Guyot poussard and Cordon de royat
Terroir
Gravel and limestone, and blond sandstone. Les Champs Riget: blond sandstone – Sand (Trias), Au burot: Dolomie – Clay (Trias), Les longues raies: limestone/gravels (Pliocène), Les grandes raies: limestone/gravels (Pliocène). 250m above sea-level. 15% slopes in Les Champs Riget and Au Burot. 2 to 5% slopes in Les longues raies and Les grandes raies. Vineyards facing East. Soil is 30 to 60 cm deep.
Viticulture
Organic viticulture certified by Ecocert®. Debudding but no green harvesting (last green harvesting was in 2004). Ploughing and mowing; no weed killer used. Leaves grass to grow naturally from August until Spring. Ploughing from Spring until the beginning of July. Copper, sulphur and infusion of plants used against mildiou and oidium. Bacillus Thuringiensis and/or spinosad (Specific bacterial toxin) are used against grape-worm; depending on observation, so not systematic. Cow manure is used as a fertiliser, depending on the needs of each soil. Compost used at the end of the Winter. Manual harvest. Sorting out the grapes in the vineyard + sorting table in the cellar. 45 hl/ha yields.
Vinification
Short maceration before fermentation (24 to 72 h); as they don’t use any SO2 during the vinification of the Pinots, the start of the fermentation is very quick. So they make sure that the temperature is always between 15 et 17 °C before the fermentation is starting. Destalked 80% and keep 20% of whole bunches. Grapes are not crushed; everything is done by gravity to avoid crushing the grapes. Natural indigenous yeasts. Vinification in 54hl vats. No acidification; chaptalizes by 0.8%. Temperature of fermentation is between 17 and 34ºC and is controlled using flags. Alcoholic fermentation for 5 to 7 days. Light cap punching during the most active 4 or 5 days of fermentation. After that, the temperature is maintained around 30°C and there’s no extraction done. When they think the wine is stable and balanced regarding acidity, tannins, aromas, etc., they empty the vats and then press. No pumping-over; 4 to 5 light cap punching. Cuvaison lasts for 6 days on average. Pneumatic press “without rebêchage” (i.e. not using the final press juice). Only free-run juice is used. Press wines are never used; they’re all sold. They’re not bringing the temperature up for the malos to happen because as they’re not using any SO2 during vinification for the reds, malolactics happen between 15 days and 1 month after the alcoholic fermentation. The wine is still warm due to the heat produced by the yeasts, so there’s no need for heating the cellar. Microbullage technic is used because this technic allow them to bring precise doses needed for the fermentation, the maceration and the ageing. This technic is also very useful because they’re not doing any pumping over (not interesting for the extraction of the pinots). During fermentation, O2 is useful in order to have the yeasts realising good fermentation. During cuvaison, O2 is useful to stabilise the colour and the tannins. During ageing, O2 is useful when the wine is too reductive. Aged in total for 11 months in 228L barrels (5% new, 95% 1 to 5 yr old, medium heat). 1 racking in December, following vinification. No fining, filtered lightly by kieselghur. Only one bottling in August, done by a service provider (Michael Paetzold). 14.000 bottles produced on average.
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