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Beaune AC 2013 Prévoles
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  • 223. Beaune AC 2013 Prévoles

    Jean-Claude Rateau

    100% Pinot Noir (12% alc.)

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    Jean-Claude loves the perfumed wine from Prévoles, where the vines are planted right next to the urban sprawl west of Beaune, believing it to be the appellation's 's finest lieu-dit . The soil here is a deep brown with no limestone visible (just at depth), and the 25yo vines planted at 10k vines per hectare, give a very elegant wine, with a soaring perfume, mineral backbone and fine grained tannins from whole bunch fermentation. For drinking now to 2020.

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Further details
Jean-Claude Rateau
Village of Beaune.
Size of domaine
8.5 hectares total of which this cuvée is 0.31 ha.
Pinot Noir. 15 year old vines. Clonal selection (various clones) on 3309 rootstock. Trained to Cordon double. Density is 10.000 p/ha.
Brown clay and limestone soil. Flat aspect (bottom of the slopes). Soil is several meters 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 45 h/h.
Natural cold maceration for a few days without having to bring the temperature down artificially. Doesn’t destalk; only whole bunches used. Grapes are crushed by feet. Fermentation in stainless steel cylindrical vats, using indigenous, natural yeast. Partial chaptalisation; just a few kilos on the cap in order to extend the formation of CO2 and extend the fermentation. Temperature is controlled (using a plunger if necessary) and is between 20°C and 32°C max. Alcoholic fermentation for 22 days. Very light cap punching in the morning and in the evening during fermentation. No pumping-over. 40 cap punching in total during fermentation. Cuvaison lasts until the whole cap is immersed (just a few days in general). Vasselin press (the chains inside the press have been removed to avoid harsh extraction). Press wine is blended with free-run juice (very light pressing). Aged in 4 to 10 year old 228L barrels for 11 months, with only one racking prior to bottling and no lees stirring (bâtonnage). One domaine bottling done under inert gas by a service provider (just before or just after harvest, depending on the evolution of the wine) with no fining and a light filtration with Kieselgur, only if turbidity is high. Production is around 2.000 bottles.
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