Marsannay Le Chapitre, Jean Fournier - 2022

Provenance: Burgundy
Appellation: Marsannay
Domain: Jean Fournier
Grape variety(ies): Pinot noir
On-call time: 15 years
Alcohol degree: 13.5%

The terroir of Le Chapître (in the commune of Chenôve) has a long-standing reputation, since Dr Lavalle, Danguy and Aubertin classified it as the 1st Tête de cuvée in 1855 (the equal of some current GCs). Today it is classified as an 'identified Burgundy', meaning that, like 'Montre-cul' in Dijon and 'La Chapelle Notre-Dame' in Ladoix, it is the only Burgundy to be able to claim its place of origin! In the vein of Clos du Roy a little further south, this is a wine built on length, which can be a little austere in the first few months after bottling. But its long, mineral, rather saline profile and fine bouquet of red fruit give it great elegance and a distinction that makes no mistake about the value of its terroir of origin.

Technical sheet >

38,50 CHF

In stock in our warehouses

> Click & collect

Anti-crash packaging

> Shipping & collection options

100% secure payment

> Payment options

Le CAVE's warranty

> Our commitments

Any questions about this product?

> Contact us

You want to print this article card?

> Download / Print

Sheet

Technique

Viticulture

Lieu-dit Le Chapitre. Area cultivated by the estate: 1.3 hectares in 1 plot planted at 11,000 vines/hectare: 0.3 hectares 55 years old; 1 hectare planted from 2012. East-facing, at the foot of the slopes. Brown, fairly deep clay-limestone soil, mainly composed of bedded sandstone, a very rare type of terroir in Burgundy. Pliocene alluvial sands are found in the subsoil. Non-certified organic cultivation since 2005, in conversion since 2008. Cordon de Royat pruning. The soil is maintained by ploughing, followed by spontaneous grassing in the summer. Organic composting for 8 years.

Oenology

Hand-picked in small 8 kg crates. Sorting of the harvest in the winery on 2 tables. 40% whole bunches. Cold pre-fermentation maceration for 6 days. Temperature control throughout the vatting period (approximately 22 days). Crushing during fermentation, then pumping over. Gentle pressing and separation of free-run juice and press juice. Aged in 1/2 oak barrels (30% new wood) for 12 months, then 6 months in older barrels. No fining, after partial filtration.