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Griotte-Chambertin Grand Cru, Perrot-Minot (magnum) - 2020

This very small cru is located immediately below the Clos de Bèze, practically where it adjoins the Chambertin. The slope is very uneven and its microclimate is without doubt the warmest of the Grands Crus, with an advance of 5 to 6 days compared to Chambertin. The place is very sunny and very early and has received a large part of the silt that has flowed down the valley and forms a sort of alluvial cone curving in a west-east direction with its northern and southern edges as summits. Tim Atkin : 96/100 ; Jasper Morris : 93-97/100
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Technique

Viticulture

65 year old vine. This very small vineyard is located immediately below the Clos de Bèze, practically where it borders the Chambertin. The slope is very uneven and its microclimate is without doubt the warmest of the Grands Crus, with an advance of 5 to 6 days compared to Chambertin. This very sunny and early location has received a large part of the silt that has flowed down the valley and forms a sort of alluvial cone curving in a west-east direction with its northern and southern edges as summits.

Oenology

The grapes are 100% de-stemmed. Cold maceration for about a week, at 14°. Natural fermentation, gentle extraction by pumping over and very little punching down. Once fermentation is complete, the wines are racked for 48 hours and put into barrels for 12 to 14 months of ageing, depending on the nature of the vintage. 50% of the barrels are new, the rest being made up equally of one and two year old barrels.

Domain
In just a few years, Christophe Perrot-Minot has been able to evolve like no one else in order to synthesise contemporary viticultural and oenological advances with the fundamental values of the Burgundy tradition, thus making his entry into the Olympus of the great pinots of the Côte de Nuits. The wines are now unanimously acclaimed, even by the most demanding journalists, and for several years now, the man has been favouring the use of products approved for organic farming. He also works to recreate the microbial life of his soils and to improve their structure by systematically ploughing and winter mounding the vines. The Guyot pruning is relatively short, to limit the outflow of grapes and to allow a good maturation of the berries. Leaf removal and green harvesting can be useful depending on the vintage to ensure optimum ripeness of the fruit. The harvest is exclusively manual and is first sorted in the vineyard, then transported in small crates for a second pass on a sorting table. All the bunches are cut in half to check their health and to eliminate all those that are not perfectly ripe. Depending on the vintage, a proportion of the whole crop is put into vats. It is transported in small bins, which allows the logs to be kept intact and to preserve the most natural and accurate expression of the terroir possible. The logs are calibrated in order to keep only the...
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