What began as a project of three friends: the late Marcel Lapierre, Jean-Claude Chanudet (With his wife Geneviève) and Joseph Chamonard remains now in the hands of Jean-Claude Chanudet and his wife Geneviève (the daughter of Joseph Chamonard). The trio purchased this 13 hectare parcel upon realizing that, despite being designated outside the grand cru status, it held prestige beyond title. Planted originally in 1914 in 3 parcels, it is complimented by a mixed soil composition of clayey granite and calcareous-sand. They expanded the plantings to make use of the subtle variations below, and combined the wines to create a harmonious (and amazing) definition of the entire plot. The ‘réserve’ bottling is from the oldest vines, called ‘Le Cambon.’ Following the biodynamic-organic practices they began so long ago, they tend their vines without chemicals or inorganic fertilizers. Only natural yeasts are used in the cellar, and time is effectively given to the resting wines in the 200 year old foudre casks. Knowing a prized piece in any auction or display takes an artistic and weary eye; perhaps six eyes this time were better than one. No matter, the traditional wines of this overlooked set of vines, caught between Morgon and Brouilly is best tended under the watchful gaze of their rightful owners.
From 50 year old vines hand-harvested in October. The grapes are not de-stemmed, whole-cluster vinification with two days maceration. Spontaneous fermentation with native yeasts lasts one month. No battonage occurs. Aged for five months with a slow and gentle filtering. Bottled with little to no SO2.
From 50 year old vines all hand-harvested in October. Carbonic maceration occurs with natural yeasts in enamel tank (separate parcels). Some pumping over might be used to stimulate activity. All wine moved to foudre to rest on lees. Bottled with little to no SO2.
From vines planted on 2 hectares of granitic and clay soils (Briante & Bel Air), the grapes are hand-harvested and rigorously sorted in the vineyard. The wine undergoes carbonic maceration for 10-15 days without SO2 or any other manipulation. Aged in oak barrels between 6-9 months.