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Santenay 1er Cru Clos Rousseau AC 2016
  • 223. Santenay 1er Cru Clos Rousseau AC 2016

    Domaine Chevrot

    100% Pinot Noir (12.5% alc.)

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    Clos Rousseau is Chevrot's largest parcel of 1er Cru at 1.5h. Here the vines are 50yo planted in whitish stony, clay soils with an eastern aspect. Aged in 25% new up to 5yo barrels, this wine has a very delicate, pale colour. It's a wine of real finesse with strawberry, red-currant and blackberry fruit that are very pure and harmonious. 93 points Tim Atkin. For drinking now to 2024.

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Further details
Pablo and Vincent Chevrot
Village of Santenay (71) : 1C Clos Rousseau
Size of domaine
20 hectares (of which this cuvee is 1.31 ha).
Pinot Noir (54 years old on average). Massal selection from Maranges (60%) on 161-49 rootstock, planted in 1952 and 1966 and clonal selection (clones 667 -777 – 828 – ATVB Sup and Fin – 115; 40%) on 161-49 rootstock. 10,000 vines per hectare. Trained Guyot poussard and Cordon de royat
Silty soil on a limestone bedrock (Bajocien era). 260 to 320m above sea-level. 15 to 20% slopes. Vineyard facing South/East. Soil is 10 to 60 cm deep.
Organic viticulture certified by Ecocert®. Debudding and green harvesting as this vineyard is still in conversion to organic viticulture. 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.
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 60% and keep 40% of whole bunches. Grapes are not crushed; everything is done by gravity to avoid crushing the grapes. Natural indigenous yeasts. Vinification in 30hl vats. No acidification; chaptalizes by 0.6%. 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 15 months in 228L barrels. From October until July following the harvest, the wine is aged in new to 5 year old 228L barrels (30% new); then racked in July and aged until December in 5 to 10 year old 228L barrels. No fining, filtered lightly by kieselghur. Only one bottling in January, done by a service provider (Michael Paetzold). 7.700 bottles produced on average.
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