Grapes are hand harvest at their maximum ripeness in mid-September. Grapes are sorted and destemmed by hand then gently pressed. The juice is transferred to oak barrels immediately after pressing. Fermentation lasts for a month and the wine rests in oak (10% new oak) for a year. The wines are gravity fed at bottling where no pumps are used.
The 2017 Bourgogne Hautes-Côtes de Beaune was the penultimate vintage made by biodynamic pioneer Didier Montchovet. The nose takes three or four minutes to warm up, eventually revealing very attractive, tertiary-tinged red fruit. Scents of orange rind and mint eventually emerge. The palate is well balanced with a fine thread of acidity, quite vibrant and focused with good depth and structure. The finish accentuates that discrete menthol note with good length. Fresh and vibrant, I can envisage this offering 8 to 10 years of drinking pleasure.