Didier Montchovet created his biodynamic vineyard in ’84. He leased a modest half a hectare not too far from Pommard, where he five years later added an additional two and a half more hectares that enabled him to begin making wine under his own name. In ’90 Didier sold his first bottling, today Didier works 9.2-hectares of biodynamic vines near the village of Bouze-les-Beaune, which is approximately 4-kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result, no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during the spring and summer. Didier is committed to making outstanding Biodynamic wines and the results of his efforts are a vibrant testimony to the harmony that can exist between winemaker and nature.
Age of Vines: 5 to 50 years
Yields: 35 hl/ha 10,000 bottles
Pruning Method: Traditional low trained vines
Soil: Clay and limestone
Vinification Method: Grapes are hand harvest at their maximum ripeness in mid-September. Grapes are sorted and destemmed by hand then gently pressed. The juice is transferred to oak barrels immediately after pressing. Fermentation lasts for a month and the wine rests in oak (10% new oak) for a year. The wines are gravity fed at bottling where no pumps are used.
Tasting Note: Ruby in the glass with a deep purple rim. Red cherry and strawberry preserves dominate the nose. The palate is rich with red cherry and bright strawberry fruit. Moderate tannins, red berry spice and vibrant acidity dominate the elegant finish.
Pairing: Works well with grilled beef, veal chops, venison and lamb.
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