Nicolas Perrault
Based in the village of Dezize-les-Maranges at the bottom of the Cote de Beaune, Nicolas Perrault started his domaine in 2012. His family had a long history of tending vines in the village; however, they had never estate bottled their wines. All of Nicolas' farming is organic with biodynamic treatments. His work in the vineyard and cellar is done according to the lunar cycle. Based in a historically overlooked part of the Cote, Nicolas is particularly focused on revitalizing old vine vineyards with new training methods that improve the lifespan of the vines.
Nicolas' cellar is in a 15th Cistercian monastery. All grapes are harvested by hand and sorted at the winery. Depending on the site and vintage a portion of whole bunch (30-60%) is included. Native yeast fermentation occurs in concrete for the reds. The whites are pressed to barrel for fermentation. All of the wines are racked by gravity. Aging is in a mix of barrels from 1 to 5 years old for 12-18 months. Sulfur is added only prior to bottling and none of the wines are fined or filtered.
Nicolas' cellar is in a 15th Cistercian monastery. All grapes are harvested by hand and sorted at the winery. Depending on the site and vintage a portion of whole bunch (30-60%) is included. Native yeast fermentation occurs in concrete for the reds. The whites are pressed to barrel for fermentation. All of the wines are racked by gravity. Aging is in a mix of barrels from 1 to 5 years old for 12-18 months. Sulfur is added only prior to bottling and none of the wines are fined or filtered.
'Le P'tit Nicolas,' Bourgogne Rouge
From vineyards in Santenay and Maranges. Hand harvested. Destemmed. Native yeast fermentation and aging in stainless steel for six months to retain freshness and vibrant fruit.
From vineyards in Santenay and Maranges. Hand harvested. Destemmed. Native yeast fermentation and aging in stainless steel for six months to retain freshness and vibrant fruit.
Santenay Rouge
From a single plot with a South-East exposure and limestone soils. Hand harvested. Partial whole cluster depending on vintage. Native yeast fermentation in concrete. Aging in barrels (20% new) for 12 months and then 6 months in concrete.
From a single plot with a South-East exposure and limestone soils. Hand harvested. Partial whole cluster depending on vintage. Native yeast fermentation in concrete. Aging in barrels (20% new) for 12 months and then 6 months in concrete.
Maranges Premier Cru Rouge 'Les Clos de Rois'
Nicolas farms a number of small plots in this Premier Cru vineyard of which he owns .85 hectare. The largest is in a sunken quarry with calcareous soils. The 85 year old vines planted there are protected from the cooler winds allowing the site to achieve more uniform ripeness. Hand harvested. Partial whole cluster depending on vintage. Native yeast fermentation in concrete. Aging in barrels (25% new) for 18 months.
Nicolas farms a number of small plots in this Premier Cru vineyard of which he owns .85 hectare. The largest is in a sunken quarry with calcareous soils. The 85 year old vines planted there are protected from the cooler winds allowing the site to achieve more uniform ripeness. Hand harvested. Partial whole cluster depending on vintage. Native yeast fermentation in concrete. Aging in barrels (25% new) for 18 months.
Maranges Premier Cru Blanc 'La Fussiere'
Located on the upper portion of this vineyard, Nicolas' parcel has marl and limestone soils, covered with scree and gravels. Hand harvested. Whole bunch pressed. Fermentation and aging in barrel 20% new for 12 months followed by 6 months of aging in tank. dominated by limestone, covered with scree and gravels on a brown soil.
Located on the upper portion of this vineyard, Nicolas' parcel has marl and limestone soils, covered with scree and gravels. Hand harvested. Whole bunch pressed. Fermentation and aging in barrel 20% new for 12 months followed by 6 months of aging in tank. dominated by limestone, covered with scree and gravels on a brown soil.