View Order
Call Us 0117 921 1770
Email Us

In this section

Beaune 1er Cru Les Reversées AC 2013
  • 239. Beaune 1er Cru Les Reversées AC 2013

    Jean-Claude Rateau

    100% Pinot Noir (12% alc.)

    Log in to view prices

    Les Reversées is a wine from a parcel of 25 to 100yo vines planted in a soil of brown limestone with quite a lot of clay.It has a very pretty, extremely pale colour, it shows a touch of pepper and liquorice on the nose. On the palate its class is immediately apparent, it has a silky mouthfeel, and the spicy raspberry fruit has good weight and energy, and feels detailed and very harmonious. For drinking now to 2021.

Share this
Further details
Jean-Claude Rateau
Village of Beaune.
Size of domaine
8.5 hectares total of which this cuvée is 0.95 ha.
Pinot Noir. 25 to 100 year old vines (various parcels). Massale selection (80%) and clonale selection (20%, clone 115) on Riparia and 3309 rootstocks. Trained to Guyot for the old vines and Cordon for the clones. Density is 10.000 p/ha.
Brown clay and limestone soil (hard limestone subsoil), at a 230m elevation above sea level. Flat aspect. East exposition. Soil is between 60cm deep.
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 December (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 30 h/h.
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 3.500 to 4.000 bottles.
Related links
  • None available.