Page 5 - N°73 MARS 2025 EN
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First 2023 bottling
                                             First 2023 bottling
                                             We bottled the first wines from the 2023 vintage
                                             from 8 to 18 July after fining with bentonite, a
                                             light lenticular filtering, and blending each cuvée
                                             in stainless steel vats for two months to allow the
                                             various different barrels to harmonise together.
                                             There were two major bottlings of two Terres de
                                             Famille wines, Burgundian Pinot Noir and Burgundian
                                             Chardonnay, and another beautiful dual-colour
                                             example, Côte de Beaune Les Pierres Blanches.
                                             Finally, Beaune La Montée Rouge, or 67,000 bottles
                                             in two weeks! In this generous 2023 vintage (much
                                             more so than 2022), everything was doubled.
                                             The first tastings of the wines, after their usual period
                                             of nine months in barrels, were encouraging. The
                                             wines are as fruit-driven as the 2022s, but fresher
                                             and more pleasing, like the easy-drinking Beaune
                                             La Montée Rouge with its hugely fruity side.
                      2023 maturation
                      2023 maturation        We were worried about potential dilution given
                                             the large harvest volumes, but there was none
       After the whites spent slightly longer than sometimes   whatsoever – at the most, a slightly shorter finish.
           fermenting in barrels (three weeks), malolactic   The Corton and the Clos du Prieuré red revealed
          fermentation was completed in mid-November.  stunning, outstanding bitter chocolate aromas!
           We started tasting once this was finished, with
         the gas gone so that we could appreciate the ‘still’
         wine in the making. The aim is for these to settle
          in the barrel and to check whether there are any
           issues with reduction or similar, and for them
           to stabilise over time so that you gain a better
           overview once everything is properly in place.
             All of the wines apart from those bottled in
          July (see article) should start to be racked from
           new barrels, as we do not want the oak to leave
            too much of a mark. This work – completed
         entirely by hand – will be performed by our cellar
          master Jean-Luc up until at least August, a little
          more slowly than usual given the large volumes
            (around 30% higher than in a ‘normal’ year)
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