The vineyards were blessed with plenty of sunshine and the yields were low (30hl/ha), resulting in a style that has a rich fruitiness.
The nose reveals fresh black fruits (cherries, blueberries) and spices.
The tannins are dense and firm, and you can feel them in your mouth. From the attack to the aftertaste, you can taste the licorice flavor, which makes this wine very elegant. It is a wine that expresses the great terroir and is also suitable for aging. The vineyard is located north of Appellation Givry.
For centuries, this south-facing cru has been considered by the Cistercian monks to be one of the most important vineyards in Burgundy. The Domaine's 5 hectares of vineyards are spread across the middle slopes and the top of the hill, of which 1.5 hectares were planted between 1973 and 1978, the remaining 3.5 hectares were replanted with Pinot Noir in 2008 and 2012. The density of the vines is between 10,000 and 11,000 vines per hectare. Protected from the north winds, the vineyards are well ventilated, allowing the grapes to ripen without any risk of mildew. The clay-limestone geology common to the great vineyards of Burgundy is also evident here.
The soil is relatively deep (50-70cm) at the top of Clos, gradually thickening and becoming stony as the slope increases. It is rich in clay and silt, which allows for good drainage and ensures that the vines do not remain wet for long even after rains. Deeper in the soil is a layer of marl, which protects the vines from water stress during periods of drought.
Since 2006, rigorous plot surveys have been carried out, and in 2008, two-thirds of Clos was already replanted. High-quality Pinot grapes that are suitable for the soil and subsoil are selected. It is important to create an ideal environment between the soil and the plants. This allows the grapes to express their best performance in each vintage. 2015 was a vintage with plenty of sunshine at the right time, allowing the vines to store nutrients. July was particularly hot and dry, with temperatures rising and temperatures exceeding 30 degrees for 18 days in a row.
There was a little rain in August. The vines started to grow early and flowering occurred at the end of May. The grapes ripened quickly and the harvest began on September 2nd. The harvest lasted six days and was blessed with sunny days. The grapes were excellent.
The wine was bottled on February 14, 2017. It is not clarified or filtered. The Cistercian monks left us with the words "Simplex natura". To maximize creativity, nature must be drawn upon. In fact, there are no rules or restrictions in the winemaking of Clos du Cellier aux Moines. The grapes are hand-picked to ensure their health and freshness. The grapes are placed in small open cases, carefully selected on a vibrating table, and then placed in oak barrels by gravity. Depending on the vintage and the plot, part of the harvest may be left whole without destemming. It is very important that the grapes are placed in the oak barrels in perfect condition to fully exploit the potential of the aromas and flavors. After a cold skin soak before fermentation, fermentation begins with the action of natural yeasts only. The wine is aged for 16 to 18 months in oak barrels (one third of which are new). The winery has a four-storey structure, allowing the grapes to be processed by gravity from arrival to bottling without the use of pumps. Founded by a Cistercian monastery around 1130, it is one of the oldest domaines in Burgundy. The cellars, built in the 12th century, are in the Gothic architectural style characteristic of Cistercian monasteries, and were operated by the monastery until the French Revolution in 1789. The domaine had fallen into decadence, but in 2004 the Pascal family purchased it and named it "Clos du Cellier aux Moines", the same name as the particularly beautiful stone-walled plot (clos) among the Givry Premier Cru vineyards. They spent a huge amount of money to restore the domaine and improve its quality by introducing the first complete gravity system in Burgundy, and have worked to revive the domaine. Pascal is an intellectual and passionate man who moved from Paris with his wife after serving as CEO of LVMH's Champagne house and luxury jewelry company, and has a wide network in the global wine industry. Guillaume Marc, who is in charge of brewing, is an excellent young winemaker who has gained experience in DRC and Arnoux-Lachaux, and is also knowledgeable about biodynamic farming. His three children are now also involved, and he is gradually buying back the fields. In order to harvest the highest quality grapes, the fields are pesticide-free, yields are limited, and regular cultivation is carried out. Only fully ripe grapes are hand-picked and then re-selected at the selection table, with a thorough commitment to quality. Pinot Noir is fermented in large wooden barrels (foudres) with temperature control. Chardonnay is gently pressed with an air press, and both red and white wines are aged in barrels. The Domaine has been gradually transitioning to organic and biodynamic farming since 2015, but has completely switched over since 2017. The Domaine's motto is "simple and natural," inheriting the ideas of the monks and simply adding to the natural power of the grapes. There is no doubt that this domaine will attract more and more attention as a representative domaine of the Côte d'Or, transcending only Givry in the Chalonnaise region.