This is why red wines are particularly favoured here – Pinot Noir has a particular affinity for these soils and therefore the Pommard reds are sought after. Dominique Derain started his career making wine barrels but decided, instead, to study winemaking in Beaune. Julien and Carole Schwab have now bought the Domaine Derain business in addition to their commitments to the Sextant domaine and will be making the Derain wines from now on (with Dominique still in the background!). We still have wines from both eras for sale. About half of the grapes for this 2014 vintage were destemmed and there was less pigeage this year as Julien is becoming more confident about letting the grapes do the talking. If you drive south out of Beaune on the D973 you very soon pass through the famous wine villages of Pommard and Volnay and then arrive at Meursault on the left side of the road and Monthélie on the right. Les Reuchaux is a very good site with good exposure and excellent soil. manual harvest, 21-day maceration with pigeage, alcoholic fermentation with native yeasts, 100% Chardonnay. Murgers are small walls built from the rocks that were removed from the site to plant the vines. Living Wines is an Australian importer of delicious natural wines - wines made from grapes that have not been sprayed with systemic sprays, that have been fermented using only the natural yeasts from the vineyard, that have had no additions in the winery except for a little sulphur. Penalty: Fine not exceeding 10 penalty units ($1,540 as at, July 2015), Living Wines For this vintage we see Dominique handing over the reins to young rising star Julien Altaber, and Julien’s talent can be seen in the quality of the wine. The wine is made from the wonderful Aligoté grape variety from a four hectare plot in the Cote Challonaisse. Here is what the Ordinaire Wine Bar in Oakland, California had to say about tasting this wine in Julien’s cellar. Despite the fact that it is a drink-now style it has incredible complexity and very good length. This is the second year that Julien has made this amazing pétillant naturel with a difference. 50% despalillado, maceration of 8 days, alcoholic fermentation with native yeasts, 100% Aligoté. It was recently in a tasting at Melbourne’s Blackhearts and Sparrows who described the wine in the following terms: “Bottled on its lees, it’s a cloudy, savoury wine dominated by notes of tart fruits, salinity, lemon pith and crunchy apple that are framed around chalky minerality and assertive earthiness. After crushing the juice is left to ferment using the complex natural yeasts that collect on the fruit. Dominique destems most of the grapes with just a few whole bunches thrown in. direct pressing, alcoholic fermentation with autochthonous yeasts in a large oak foudre, Sextant Bourgogne La Fleur au Verre Pinot Noir, 100% Pinot Noir from Côte Chalonnaise. Check our. He just gave us one of his cheeky smiles! The alcohol level is delightfully low at 11%. This makes these premier cru wines some of the best value in Burgundy. Remember that the Cote d’Or is divided into the Cote de Nuits in the north running from just below the outskirts of Dijon down to, but not including the village of Pernand-Verglesses. The vines in this En Vosne vineyard are nearly 90 years old! Sextant Maranges 1er Cru "Clos Roussots" . Through a Parisian friend he met up with a Chilean vigneron called Julio Denoso who asked him if he would be interested in making some of his wines in Chile. Note that this wine is closed with a glass stopper, so no chance of cork taint. 80% whole grape, 15 days maceration, alcoholic fermentation with autochthonous yeasts in a 15 -hl foudre (75%) and in 5-10 year old barrels (25%), 100% Chardonnay. direct pressing, alcoholic fermentation with autochthonous yeasts in fiberglass tanks, ancestral method, 100% Chardonnay. direct pressing of the Gamay and start of alcoholic fermentation with native yeasts, addition of the Viognier whole grapes, 10 days maceration and pressing, Gamay (65%) and Pinot Noir (35%). The Les Riaux is back with a stunning label and even a second name just to confuse everyone! Then again, 2015 was a great vintage! The grapes are grown in calcareous clay soils. Julien Altaber transfers the juice to old wooden barrels to mature for 8 months prior to bottling. La Plante Chassey is a south-east slope with clay soil. Coteaux Bourguignons is a relatively new appellation in Burgundy and wines can be made under this appellation from the southernmost part at the bottom of Beaujolais to the northernmost part up near Chablis. So this is an homage to a beer that Julien likes very much. Please do not use without permission. Although it is labelled as a humble Bourgogne Blanc, the vineyards that Julien maintains around Saint Aubin and in the Cote Chalonnaise (near the village of Montbellet, are on very good terroir, similar to the nearby Puligny Montrachet where outstanding white wines are produced. And by the way, the vineyard is tiny at less than half a hectare! Called Dr’ain Dr’ain, it’s a juicy blend, mainly of Grenache with a little Syrah. Because the fermentation moved quickly in 2018, Julien pressed the grapes after 9 days because he wanted some sugar left. The picture on the left only shows part of the complete wrap-around label. We first tasted his wines at an event in Avallon near Chablis and we were entranced by their purity and charm. We love wines made from this grape that is beloved by Burgundians – many of whom consume it daily. © of photos and all the content of Cuvée 3000.