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› Orange County, California
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| "These are some of the most beautiful, classically built wines I tasted on my trip. Patience is required, though, as these are sturdy wines that need bottle age .... but it is an overall sense of old-school structure that most clearly informs the wines."
Antonio Galloni, Vinous |
| | | | A pure, classical, and ferrous nose that opens steadily with aeration, including red cherry, red currant, black peppercorn, game, vine smoke, wild florals, incense, and pain d'épices; structured, tense, and persistent, this is a serious yet refreshingly satiny Vaucrains built for the cellar.
Staff Notes |
| "We were introduced to Jérôme Chézeaux in the mid-1990s by Régis Forey, whose father, Jean, was amongst our very first suppliers of wine from the Côte de Nuits back in 1980. We had been looking to supplement the wines that Régis was providing to us from his various holdings in Vosne-Romanée and Nuits-Saint-Georges. He was generous enough to refer us to this small gem of Domaine which, to our surprise, encompassed holdings in some of the most prestigious vineyard sites in this southern tier of the Côte de Nuits. We started with the 1994 vintage and haven’t missed a beat since ....
The purity of his wines is revelatory; there is an understated majesty to every offering in the portfolio." Rosenthal Wine Merchant |
| | “Jérôme Chezeaux directs this 11.3 ha Domaine, where he practices lutte raisonée (the philosophy of treating only against real rather than anticipated vine threats, such as pests, rot, mildew, etc.). He prunes short and debuds severely as the desire is to avoid a green harvest unless absolutely necessary. The goal is to produce 35 to 40 hl/ha in a normal vintage with sorting taking place in the vineyard under the notion that if one waits until the fruit arrives at the cuvérie, it's already too late because the clean fruit is contaminated by rubbing against the damaged bunches. Chezeaux employs 100% destemming, 3 to 4 days of cool maceration at 10-12ºC and the fermentations are allowed to jump start themselves with only natural yeast. The frequency of punch downs varies according to the character of the vintage and condition of the fruit with pump-overs to oxygenate the must when necessary. The total cuvaison generally lasts 15 to 18 days followed by a lees settling if required. The wines are allowed to mature in cask for 15 to 18 months with fining or filtration only if deemed necessary. As Chezeaux puts it, ‘the less you touch the wine, the better it is.’” Allen Meadows, Burghound.com |
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