Pinot Noir

Black cherry, supple red fruit, savoury herbs, mineral notes, iodine and fine spice are present. The palate is light, fruity and supple, with pleasant fine tannins and a slight green note. The young vines grow at Les Cras on the slopes of Mancey. Maceration lasts ten to fifteen days, depending on the vintage. About one quarter of the wine is matured in barrels.

This still red is made from Pinot Noir in Bourgogne Côtes d’Auxerre. Gérard Persenot is among the growers working in the roughly fifty-hectare Vaux vineyard above the Yonne valley. Vaux was replanted in the 1970s. Its south-southeast-facing slopes carry Kimmeridgian soils, while Portlandian soils occur on the plateau. The domaine is based in Saint-Bris-le-Vineux, France.

Raspberry, cherry and earth appear in an airy aromatic profile. The palate is energetic and delineated, with a silky, supple texture, pure red fruit and concentration. Pinot Noir is fully destemmed. The fruit comes from Pommard and Volnay parcels; the Volnay portion accounts for roughly seventy percent. The harvest was about half a normal crop, and the finish is lightly austere.

Fresh, lively fruit is supported by firm minerality and dusty spice in a sleek profile without new-oak influence. The Pinot Noir comes from parcels spread across Premeaux-Prissey, Nuits-Saint-Georges and Vosne-Romanée. Rich colour and a structured profile accompany elegance and typicity when young. It is a regional expression from the Côte de Nuits and the surroundings of Nuits-Saint-Georges.

Bright red and black fruit meet a subtle spice accent. The palate is light, forward and juicy, with freshness and balanced acidity. Pinot Noir accounts for sixty percent of the blend and Gamay forty percent. Fermentation takes ten days in stainless steel with indigenous yeasts. Maturation includes twelve months in 228-litre French oak, ten percent new, and five to six months in stainless steel.

Morello cherry, marzipan, black pepper, tamarind and allspice are present. Dark fruit and developed aromatics accompany precise acidity and soft tannins. Gamay à petits grains accounts for sixty percent of the blend, Pinot Noir twenty-five percent and Muscat Chardonnay fifteen percent. Grapes are farmed biodynamically, and the red wine is bottled without fining, filtration or added sulphur.

Pinot Noir grows on poor, well-draining soils. The wine has medium-intensity cherry-red colour. Red fruit, sweet spice and undergrowth accompany silky tannins and lively acidity. The finish has a mineral character. The profile is structured and fruit-focused, and the texture is smooth. The vineyard is managed under a reasoned approach. Maturation uses sixty percent wood and forty percent tank.

Pinot Noir grows on clay-limestone soils in the Hautes-Côtes de Beaune. Harvesting is manual, with selection into small twenty-kilogram boxes and a yield of about forty-five hectolitres per hectare. Whole clusters undergo fermentation in wooden vats for twenty-four to twenty-eight days. The wine then spends fifteen months in used 228-litre barrels without added sulphur before being bottled without fining or filtration. Alcohol is eleven and a half percent.