Five years of harvesting!
On the first pass at Clos des Corvées
we only pick the ‘millerandées’ bunches,
we only want the ‘Millerand’.
To explain to everyone, ‘Millerand’,
are the bunches with very small berries.
They are very concentrated in fruit,
little water, lots of sugar,
and that is what really produces
the best of the best.
It’s what we use to make a special ‘cuvée’
that we call ‘Clos des Corvées’.
Clos de Bèze: we’re lucky to have
a vineyard practically 100 years old.
It’s vines are a very fine lineage,
of very fine pinot.
We pick almost 170 kilos of grapes
to make 100 litres of wine,
normally most consider
120 kilos to be sufficient.
Many of the domaine’s wines
qualify as ‘natural wines’.
They are only made
from what comes from the vine.
This means no herbicides,
no insecticides, or pesticides.
It means stimulatiing the vines’
natural systems of defence,
so the plants themselves
can fight off disease.
To make a great wine
there is only one way to start,
that is to have great grapes.
The wine makes itself on the vine,
not in the winery.
To harvest when the grapes
are at peek ripeness,
is to take a big risk.
It is so much easier
to pick 10 days earlier,
are much less affected by maladies.
then chaptalization is necessary.
This makes the wine imbalanced,
so you acidify, to correct that.
We prefer to work with the vintage,
that is to say respect each year
climactically for what it was.
These principles that we apply
in the vineyard,
must also continue in the winery.
No adding of any yeast,
and no chaptalization.
It’s respecting as much as possible
the raw material.
At Domaine Prieuré Roch we don’t de-stem,
we keep the bunches whole,
the grapes are still attached,
so the fermentation starts
inside each berry,
and not in the must.
Here it develops
a considerable aromatic palette…
this becomes evident
at the end of alcoholic fermentation.
We do not use any sulphites either,
for the simple reason
that we know how to do without.
thus any unnecessary products
Barrel ageing at Domaine Prieuré Roch
Because the wines
are put in barrel,
in October or November
at the end of fermentation.
It ages there 18 months
for the young vines and ‘Villages’ wines,
and up to 24 months
for the ‘Grands Crus’.
Barrel ageing is limited to 24 months.
It’s because we don’t have the capacity
to handle more than two vintages.
Of course longer barrel ageing
is the historical norm here in Burgundy.
We will need to establish more space
and time to develop this as well.
I check regularly to see
if the wine is cloudy or not.
As we don’t filter our wines
we need to rack them off to clear them.
So when the wine
starts to get cloudy,
and the lees come, I close
the valve and go to the next barrel.
Clos de Bèze, Clos Vougeot, les Suchots,
les Hautes Maiziéres,
les Clous, Clos Goillotte,
Clos des Corvées,
Nuit Un, Nuit Premier Cru,
Nuit Premier Crus Vielles Vignes,
Ladoix Rouge, Ladoix Blanc, BGO.
All the vineyards
are worked in the same way.
All the wines are also vinified
in the same way,
aged in the same way.
As a result, for the same vintage
when we produce 13 or 15 different wines,
we will have in fact 15 different tastes.
This can only be an expression
of their ‘terroir’,
the soil from which they have grown.