The international wine press have declared 2006, like 2005, an excellent vintage. Although of the same quality, the two vintages are very different in character. In general we can say that the our 2006 vintage developed rapidly. It is very rich, concentrated, open and generous, full of finesse and subtlety. The grapes were excellent in 2006, especially their ripeness was perfect. Both the alcoholic and malolactic fermentation went smoothly. It was a perfect year to practice our philosophy to make natural wines, “vins au naturel”, avoiding all additions and superfluous manipulations. Because of the richness of 2006, we’ve decided to bottle the wines earlier than in 2005. In that way we kept the fruitiness and finesse in total balance with the full-bodiedness.
In 2006 we continued to work with the same winegrowers as in 2005 for our Bourgogne Blanc, Saint Aubin 1er cru and Meursault. In addition we started to work with producers in Puligny-Montrachet and Chassagne-Montrachet. We set high standards for our grapes and thus for our suppliers, with whom we discuss in detail what we are looking for. We must be sure their approach fits ours. E.g. our Chassagne-Montrachet is from a biological vineyard. Our partners in turn appreciate the quality of the wine we’re making and together we share the philosophy of making a clean, natural product, reflecting the Burgundy terroir best. Before the harvest we take samples regularly to determine the harvesting date. We work closely together with the winegrowers to organize in the best possible way the supply of must and grapes. The grapes for our white appellations are pressed using a pneumatic press for optimal results. For the vinification we use French oak barrels (“fûts”). They come in many different qualities from several regions in France. We always choose the futs fitting the appellation best. To respect the terroir and the typicity of each wine we use new fûts with moderation. We limit the yield of our wines to about 40 hl per hectare for our Bourgogne Blanc and even less for the other appellations.
For our Bourgogne Blanc we use two and three year old fûts, for the other wines, Saint Aubin, Meursault, Chassagne-Montrachet and Puligny-Montrachet we typically use about 20% new fûts. The rest is kept in fûts of one to four years old. In 2006 we chose fûts from the region Vosges for the Saint Aubin 1er cru and the Puligny-Montrachet and fûts from the region Allier for the Chassagne-Montrachet and the Meursault. Our fûts are lightly toasted. After about six to eight months in fûts, we racked our wines in stainless steel tanks, preserving the fine lees. Then after another few months in fûts the wines were bottled in late summer/early autumn of 2007. After several tests and blind tastings, we decided per appellation the type of clarification fits best.