Whole bunch fermentation is becoming increasingly popular in Burgundy. The tannin extraction is more gentle, and the longer fermentation time allows the maximum colour and flavour from the skins to be extracted. The result is a wine with a silky texture and a wonderfully intense aroma of fresh herbs and ripe blueberry and cherry that contiues through on the palate.
Gilles Remoriquet is not a winemaker who rests on his laurels. He is forever looking for ways to improve his wines. Most recently he has been to the Jura to see a specialist about selecting the right blend of manure and has bought a second sorting table which eliminates under-ripe berries by flotation! Cuvaisons are long, giving a light colour yet concentrated, intense fruit flavours. Remoriquet is one of the top estates in Nuits but the prices have yet to catch up. At the top of the range the Vosne-Romannée 1er Cru au dessous des Malconsorts is situated next to La Tâche and tastes like it is!