The 2017 vintage bears the mark of Alexis Delagrange, the eldest son of Hélène and Didier, now working at the estate. Following his studies in Beaune wine school, the young man gained experience at Domaine Jacques Prieur in Meursault. He then travelled through the vineyards of the ‘new world’, taking him to the renowned wineries of Vriesenhof in South Africa, Bethel Heights in Oregon, Fromm Winery in New Zealand and Cupitt’s Family in Australia. Immersed in these varied terroirs, Alexis discovered another approach to the most elegant and fragile of grape varieties, Pinot Noir, and learned about others too. He was enriched by a new vision of viticulture in all its diversity, complexity and subtlety.Inspired by this world tour and deeply attached to his roots, Alexis brings a new perspective, with a subtle blend of modernity and tradition, of progress and respect for the land.
100% Pinot Noir from 1.8 hectares, 55 years old plot. Density: 10,000 vines per hectare. Soil: A succession of limestone with ferruginous oolites. Manual harvest. Alcoholic fermentation 18 days in open, temperature-controlled, stainless steel vats; very little punching down and some pumping over. Ageing 12 months in barrels (15% new barrels), then the whole cuvée is returned to stainless steel vats for another 4 months. Only 12,000 bottles produced.
This wine has a beautiful dark red colour with purple reflection. The nose evokes small black fruits (blackberry, blueberry, blackcurrant). On the palate, its finesse and balance will delight those with the highest of expectations. Its silky tannins make it a charming wine.
Pair this red wine with Bresse chicken in cream, guinea fowl with cabbage or a poached capon. Cheese pairs well too, provided that it is creamy or silky on the palate: Brie or Chaource, for example.
Serve at 14 to 16°C.
Six generations of winegrowers built and shaped the estate over time. Today, the 7th generation has taken up the baton and will continue our family history.
Alexis’s younger brothers are discreetly following in his footsteps. Benjamin Delagrange, with an eye on the world of the wine trade, and Arthur Delagrange, with an agricultural diploma (BTS) in wine growing and oenology, have each joined the world of their elders in turn, and they have become part of the family’s vinous wine history in their own way.The three men share the same passion for wine and a deep attachment to the family estate and the land at the centre of it all.
Protecting nature means safeguarding our heritage and our terroirs. This is why the majority of the work at the estate takes place in the vineyard. We believe in less intervention, we take our cue from our vines and respect their natural life cycle, above all.We have adopted a reasoned approach, adding organic matter, for example, and managing the ploughing to preserve the richness of the living soil. The goal: To grow vigorous plants and harvest fruit with perfect phenolic ripeness.
Vinification can then be managed without much intervention. Extraction is slower and gentler than before, and vatting lasts longer. The human touch is there to monitor, control and adjust, while keeping a respectful distance to avoid distorting the character of the terroir – it should be allowed to express itself.