BUR GUN DY A JOURNEY FROM CHABLIS TO MÂCON THE FIVE WINE PRODUCING REGIONS OF BURGUNDY 2 BURGUNDY BASICS HISTORY Archaeological evidence places the birth of Burgundy’s viticulture as far back as the second century A.D. However, some argue that the Celts may have been planting vines in the area even before the Romans conquered Gaul in 51 B.C. Regardless, the earliest recorded favorable mention of Burgundian wines was written by Gregory of Tours in 591. Monastic involvement in Burgundy’s winemaking played a significant role beginning with the Benedictine order of Cluny in 910 A.D. Over the next couple of centuries they became the first large Burgundy vineyard owner. In 1098 A.D. the Cistercians separated from Cluny, forming their own order operating out of Cîteaux, their first monastery, and establishing Burgundy’s largest wall surrounded vineyard, the Clos de Vougeot around 1336 A.D. All remained constant until the House of Valois ruled as Dukes of Burgundy much of the 13th and 14th centuries, outlawing wine from other regions, mainly the popular Rhône Valley. This gave Burgundy’s wine business a substantial boost. Philip the Bold issued the famous Edict of 1395 which forbade the planting of Gamay in favor of Pinot Noir in the Côte d’Or, essentially establishing the wines of this area as some of the finest in the world. A few centuries later, the French Revolution provided a large impact on the industry, as the results included the confiscation of the lands of the clergy and nobility which were transferred to the people, creating the fragmented nature of the Burgundian vineyard system that we know today. GEOGRAPHY, CLIMATE & SOILS The Burgundy region stretches in a long, thin line of southeast facing slopes from Auxerre in the north to Lyon in the south. The climate is generally characterized as continental with cold winters, hot summers with an annual average of 1,831 hours of sunlight and ample amounts of rainfall. Terroir is of utmost importance in Burgundy. The soils, which were once covered by shallow seas, are 160-million-year old Jurassic limestone and marls with the exception of those of Beaujolais which are schist and granite deposited 300 million years ago. VARIETALS Red Burgundies are made from Pinot Noir while whites are made from Chardonnay. Gamay, Aligoté and Pinot Blanc are also permitted and often used for blending in budget friendly wines which increase in popularity the further south you travel. APPELLATIONS & CLASSIFICATION SYSTEM Burgundy is commonly seen as one of the most terroir oriented areas of France with more appellations than any other region. The AOC’s are classified from grand cru vineyards, many of which date back to the Middle Ages, to communal plots which includes premier cru and village, to unspecific regional appellations. In Burgundy classification is mapped according to geography as opposed to in Bordeaux where it is producer-driven. Consequently, on the wine labels appellations sometimes appear more prominent than the producer names. Burgundy has five primary growing areas: Chablis, Côte de Nuits, Côte de Beaune, Côte Chalonnaise and the Mâconnais plus Beaujolais and Châtillonnais. Grand cru wines make up only 2% of production and stem from the best vineyard sites in the Côte d’Or as outlined by AOC laws. Premier cru bottlings are crafted from specific vineyard sites and are labelled with the name of the village or origin as well as the vineyard name. Village wines are made from a blend of lesser vineyard sites within one of the villages or from an individual, but unclassified, vineyard. Regional appellation wines can be produced from anywhere in the entire region. 3 CHABLIS 4 DOMAINE VRIGNAUD ESTABLISHED: 1955 OWNER & WINEMAKER: Guillaume Vrignaud COMMUNE: Chablis SIZE OF ESTATE: 47 acres • A leader in the exploding organic wine movement, owner Guillaume Vrignaud was recommended to Cape Classics by his friends Vincent and Tania Carême. • With family holdings in the village of Fontenay-près-Chablis, and plots from the famed Les Champréaux, La Bralée and Fourchaume vineyards, they are crafting wines from 60 acres with enormous perspective and vibrancy. • Domaine Vrignaud’s mission is to produce traditional Chablis that is illustrative of the terroir and crafted with as little intervention as possible—a departure from the more common industrial farming practices in the area. • The unique Kimmeridgian soils were formed approximately 150 million years ago and are limestone based, containing shellfish fossils from when the region was under water. • Plots are harvested and vinified separately to ensure that the individual expression of each terroir is on full display. In the cellar, temperature controlled fermentation is carried out followed by malolactic fermentation, keeping the wines in balance. • All 4 Chablis wines are Ecocert Certified Organic (as they haven’t used any fertilizers or chemicals in 18 years) and are vegan friendly. (2016 vintage excluded due to extreme weather). 5 CHABLIS • Vineyards: Champréaux, Chemin des Chaunes, Les Usages, Chasse Loup, Etang and La Bralée; Grapes vinified separately according to plot to maintain the individual expression of that area’s terroir • Soil: Predominantly chalky clay • Vine Age: Average 27 years old • Aging: On its lees for 8 months in stainless steel casks • Selling Point: Chardonnay in its purest form. Crisp, clean with a racy streak of acidity. An unadulterated style, with no oak, native yeasts, from organic vineyards. CHABLIS LES CHAMPRÉAUX • Vineyards: Les Champréaux (7 acres) • Soil: Chalk and clay • Vine Age: Average 28 years old • Aging: A combination of stainless steel and oak barrels (30%) on its lees for 12 months to ensure a flawless balance • Selling Point: From the single parcel its named after, it is bottled separately because of the distinct richness this plot expresses. This wine shows a more complex style, with well integrated oak that frames the rich palate. CHABLIS 1ER CRU FOURCHAUME • Vineyards: Fourchaume • Soil: Limestone-based Kimmeridgian • Vine Age: Average 25 years old • Aging: On its lees for 10 months in stainless steel casks • Selling Point: From a top premiere cru vineyard, low yielding vines and Kimmeridgian soils. The riper 2015 vintage shows fleshiness, gun flint and crushed oyster shells notes. CHABLIS 1ER CRU FOURCHAUME CÔTES DE FONTENAY • Vineyards: Côtes de Fontenay (3 acres) • Soil: Chalky, clay slopes • Vine Age: Average 50 years old • Aging: On its lees for 14-18 months in stainless steel casks • Selling Point: Produced from the oldest original vines planted on the estate, back in 1955. Fourchame is the best known premiere cru—many believe it is equal to or greater than some of the lesser known grand cru sites. The age of the vines combined with this terroir (including ideal southeast facing slopes), in the hands of the Vrignaud family leads to a rich, pure and mineral-driven style of wine. 6 CÔTE DE NUITS 7 CÔTE DE BEAUNE 8 MAISON PHILIPPE PACALET Authenticity, Non-Interventionism and Cultural Experience Philippe Pacalet, challenging the way great wines are made in Burgundy. ESTABLISHED: 2001 OWNER & WINEMAKER: Philippe Pacalet COMMUNE: Beaune SIZE OF ESTATE: 32 acres • Philippe is the nephew of Marcel Lapierre, a legendary natural winemaker in Beaujolais, and the direct protégé of Jules Chauvet, godfather of natural wine. • After Jules passed away in 1989 Philippe decided to branch out on his own. • He interviewed at Domaine Prieuré Roch with Henry-Frédéric Roch, who has been the co-manager of Domaine de la Romanée-Conti since 1993. • He worked at Domaine Prieuré Roch for 10 years. • In 2001 Philippe started making his own wine with the first vintages releasing in 2002. • In 2006 he moved into his winery in Beaune. • Philippe believes in preserving the land for the next generation and intervenes as little as possible, utilizing an organic approach. • All wines are made the same way—no battonage, once in the spring he rolls the barrels. • Aging on the lees. • Oak is 1st-3rd fill, usually 2nd-3rd. • All whole cluster fermentation. • The whites are barrel fermented whereas the reds undergo pigeage (traditional stomping of the grapes). 9 CHABLIS 1ER CRU BEAUROY 2015- 2016 • Soil: Limestone-clay Kimmeridgian, abundant in pebbles • Vine Age: Average 40 years old • Aging: Oak casks (1st to 3rd fill) on the lees (in reduction) without racking for 12 months (2015), 14 months (2016) • Selling Point: From a southeastern facing slope, just across the river from Fourchaume, this is a showier style of Chablis, with deep concentrated ripe fruit—candied pineapple and papaya with a salty minerality. CHASSAGNE-MONTRACHET 2015 (no production in 2016) • Soil: Limestone-clay, rocky • Vine Age: Average 50 years old • Aging: Oak casks (1st to 3rd fill) on the lees (in reduction) without racking for 14 months • Selling Point: Derives from En Remilly, the most eastern vineyard that borders the Chevalier Grand Cru—it’s all about proximity—you want your grapes as close as possible. Wonderfully developed grapes from great terroir—very full, traditional—lemon, baked brioche. SAINT-AUBIN 1ER CRU MURGERS DES DENTES DE CHIEN 2016 • Soil: Limestone-clay rocky soil • Vine Age: Average 45 years old • Aging: Oak casks (1st to 3rd fill) on the lees (in reduction) without racking for 11 months MEURSAULT 2015-2016 • Vineyards: Tessons (50%), Les Grands Charrons (50%) • Soil: Rocky • Vine Age: Average 45 years old • Aging: Oak casks (1st to 3rd fill) on the lees (in reduction) without racking for 13 months (2015), 11 months (2016) • Selling Point: Beautifully balanced with careful restraint from such a ripe vintage. Salted caramel and toasted hazelnut. 10 NUITS-SAINT-GEORGES BLANC 2015 (no production in 2016) • Varietal: 100% Pinot Blanc • Vineyards: Situated near Vosne-Romanée • Soil: Limestone-clay with clay on the surface and limestone rock underneath • Vine Age: Average 25 years old • Aging: Oval stock vats on the lees (in reduction) without racking for 12 months • Selling Point: There are currently only 74 acres of this varietal in Burgundy.