Production

Beaune is one of the largest Côte de Beaune districts, covering 430ha and with no less than 42 climats classified as "premier cru". Clos des Mouches is a south-east facing lieu-dit at the foot of Montagne Saint Désiré, bordering the premier cru vineyards of Pommard. Grapes are sourced from two parcels - one next to the domain's Chardonnay plantings on a stony well-drained soil of argilo calcaire, the other at the top of the slope on stony clay limestone soil. Sourcing from these different altitudes adds balance and complexity to the wine. Depending on the condition and degree of ripeness, the grapes are sorted and then all or partly destemmed and transferred to tank by an elevator belt so that there is no risk of damage. Grapes from different plots in the same appellation are vinified separately. The domain is equipped with open, temperature controlled cylindrical tanks. For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5-8 days, during which the skin cells are gradually broken down giving the juice its aroma and colour. As the temperature rises, natural yeasts react and the alcoholic fermentation starts. Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine. The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted. The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained. Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally. The wines on fine lees are then put in casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. The wine batches are racked and homogenised if necessary, following which they are left to rest for several weeks before filtering and bottling.

2014 Production

Beaune is one of the largest Côte de Beaune districts, covering 430ha and with no less than 42 climats classified as "premier cru". Clos des Mouches is a south-east facing lieu-dit at the foot of Montagne Saint Désiré, bordering the premier cru vineyards of Pommard. Grapes are sourced from two parcels - one next to the domain's Chardonnay plantings on a stony well-drained soil of argilo calcaire, the other at the top of the slope on stony clay limestone soil. Sourcing from these different altitudes adds balance and complexity to the wine. Depending on the condition and degree of ripeness, the grapes are sorted and then all or partly destemmed and transferred to tank by an elevator belt so that there is no risk of damage. Grapes from different plots in the same appellation are vinified separately. The domain is equipped with open, temperature controlled cylindrical tanks. For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5-8 days, during which the skin cells are gradually broken down giving the juice its aroma and colour. As the temperature rises, natural yeasts react and the alcoholic fermentation starts. Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine. The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted. The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained. Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally. The wines on fine lees are then put in casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. The wine batches are racked and homogenised if necessary, following which they are left to rest for several weeks before filtering and bottling.

2013 Production

Beaune is one of the largest Côte de Beaune districts, covering 430ha and with no less than 42 climats classified as "premier cru". Clos des Mouches is a south-east facing lieu-dit at the foot of Montagne Saint Désiré, bordering the premier cru vineyards of Pommard. Grapes are sourced from two parcels - one next to the domain's Chardonnay plantings on a stony well-drained soil of argilo calcaire, the other at the top of the slope on stony clay limestone soil. Sourcing from these different altitudes adds balance and complexity to the wine. Depending on the condition and degree of ripeness, the grapes are sorted and then all or partly destemmed and transferred to tank by an elevator belt so that there is no risk of damage. Grapes from different plots in the same appellation are vinified separately. The domain is equipped with open, temperature controlled cylindrical tanks. For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5-8 days, during which the skin cells are gradually broken down giving the juice its aroma and colour. As the temperature rises, natural yeasts react and the alcoholic fermentation starts. Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine. The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted. The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained. Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally. The wines on fine lees are then put in casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. The wine batches are racked and homogenised if necessary, following which they are left to rest for several weeks before filtering and bottling.

2012 Production

Beaune is one of the largest Côte de Beaune districts, covering 430ha and with no less than 42 climats classified as "premier cru". Clos des Mouches is a south-east facing lieu-dit at the foot of Montagne Saint Désiré, bordering the premier cru vineyards of Pommard. Grapes are sourced from two parcels - one next to the domain's Chardonnay plantings on a stony well-drained soil of argilo calcaire, the other at the top of the slope on stony clay limestone soil. Sourcing from these different altitudes adds balance and complexity to the wine. Depending on the condition and degree of ripeness, the grapes are sorted and then all or partly destemmed and transferred to tank by an elevator belt so that there is no risk of damage. Grapes from different plots in the same appellation are vinified separately. The domain is equipped with open, temperature controlled cylindrical tanks. For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5-8 days, during which the skin cells are gradually broken down giving the juice its aroma and colour. As the temperature rises, natural yeasts react and the alcoholic fermentation starts. Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine. The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted. The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained. Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally. The wines on fine lees are then put in casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. The wine batches are racked and homogenised if necessary, following which they are left to rest for several weeks before filtering and bottling.

2011 Production

Beaune is one of the largest Côte de Beaune districts, covering 430ha and with no less than 42 climats classified as "premier cru". Clos des Mouches is a south-east facing lieu-dit at the foot of Montagne Saint Désiré, bordering the premier cru vineyards of Pommard. Grapes are sourced from two parcels - one next to the domain's Chardonnay plantings on a stony well-drained soil of argilo calcaire, the other at the top of the slope on stony clay limestone soil. Sourcing from these different altitudes adds balance and complexity to the wine. Depending on the condition and degree of ripeness, the grapes are sorted and then all or partly destemmed and transferred to tank by an elevator belt so that there is no risk of damage. Grapes from different plots in the same appellation are vinified separately. The domain is equipped with open, temperature controlled cylindrical tanks. For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5-8 days, during which the skin cells are gradually broken down giving the juice its aroma and colour. As the temperature rises, natural yeasts react and the alcoholic fermentation starts. Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine. The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted. The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained. Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally. The wines on fine lees are then put in casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. The wine batches are racked and homogenised if necessary, following which they are left to rest for several weeks before filtering and bottling.

2010 Production

Beaune is one of the largest Côte de Beaune districts, covering 430ha and with no less than 42 climats classified as "premier cru". Clos des Mouches is a south-east facing lieu-dit at the foot of Montagne Saint Désiré, bordering the premier cru vineyards of Pommard. Grapes are sourced from two parcels - one next to the domain's Chardonnay plantings on a stony well-drained soil of argilo calcaire, the other at the top of the slope on stony clay limestone soil. Sourcing from these different altitudes adds balance and complexity to the wine. Depending on the condition and degree of ripeness, the grapes are sorted and then all or partly destemmed and transferred to tank by an elevator belt so that there is no risk of damage. Grapes from different plots in the same appellation are vinified separately. The domain is equipped with open, temperature controlled cylindrical tanks. For the pre-fermentation maceration stage, the grapes may be pre-cooled in the vats to 12°C for 5-8 days, during which the skin cells are gradually broken down giving the juice its aroma and colour. As the temperature rises, natural yeasts react and the alcoholic fermentation starts. Selected strains of yeasts may be added in order to slow down the effects of the natural ferments but without hampering the natural development of the wine. The fermentation stage lasts for about 10 to 12 days with stirring and cap plunging at regular intervals so that the grapes are progressively broken up and the phenolic elements (colour, tannin) are extracted. The wine in the vat is tasted daily and remains until it is considered that the extraction process is sufficient and the right degree of tannin obtained. Free run wine and wine from from the pneumatic press (at low pressure and without any breaking up phase) are generally mixed together and left to rest for about one week to clarify naturally. The wines on fine lees are then put in casks – 20 to 25% new casks – to mature for 12 months in a temperature controlled cellar and as for the white wines, the malolactic fermentation occurs in winter or spring. The wine batches are racked and homogenised if necessary, following which they are left to rest for several weeks before filtering and bottling.