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Beaune 1er Cru Les Bressandes AC 2011
  • 225. Beaune 1er Cru Les Bressandes AC 2011

    Jean-Claude Rateau

    100% Pinot Noir (13.5% alc.)

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    From a due east facing steep slope that easily ripens the pinot noir and gives structure and depth as well as elegance, Rateau’s Les Bressandes is from a one hectare parcel of young and 50 year old vines. More substantial that Les Reversées, the lovely weight of red fruit and spices is no less elegant, and finishes very long. For drinking now to 2020+.

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Further details
Winemaker
Jean-Claude Rateau
Location
Village of Beaune.
Size of domaine
8.5 hectares total of which this cuvée is 1.15 ha.
Grape
Pinot Noir. 25 to 75 year old vines (7 parcels). Massale selection (80%) and clonale selection (20%, clones 114 and 115) on 161.49 rootstock. Trained to Guyot for the old vines and Cordon for the clones. Density is 10.000 p/ha.
Terroir
Brown clay and limestone soil (very stony), at a 270m elevation above sea level. 25% slopes. East exposition. Soil is between 60cm deep.
Viticulture
Organic certification (Ecocert©); biodynamic certification with Biodyvin©. Debudding. No green harvest, or only if necessary. Leaves the grass to grow every other row to stimulate microbic activity from July to April (earthing-up) and then ploughs during the vegetative period. Sulphur, Bordeaux mix and biodynamic preparations are used against oidium and mildiou. No herbicides and no pest control. Organic compost is used. Manual selection during harvest and sorting of the grapes in the vineyard. Yield of 35 h/h.
Vinification
Natural cold maceration for 5 days. Destalks 80%. Grapes are crushed. Fermentation in 60hl enamelled stainless steel vat, using indigenous, natural yeast. No chaptalisation. Temperature is controlled (using a plunger if necessary) and is between 20°C and 32°C max. Alcoholic fermentation for 25 days. Very light cap punching in the morning and in the evening during fermentation. No pumping-over. Cuvaison lasts until the whole cap is immersed. Vasselin press. Press wine is blended with free-run juice (very light pressing). Aged in 3 to 10 year old 225L barrels for 15 to 18 months, with no racking and no lees stirring (bâtonnage). One domaine bottling done by a service provider in March or April with no fining and a light filtration with Kieselgur, only if turbidity is high. Production is around 4.000 to 5.000 bottles.
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