The quality expectations of this 2017 vintage were realised: the grapes were harvested very healthy and well ripe, with little sorting required.
The winemaking went well: the vintage is charming, fruity, full and concentrated thanks to the restrained yields of 38 hl/ha.
The aromas are of black fruits (cherry, blackberry) and liquorice, with floral notes. The walled vineyard is located on the north side of the Appellation Givry. For centuries, this south-facing cru was 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 clayey-limestone geology common to the great vineyards of Burgundy is clearly 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 already in 2008, two-thirds of Clos was replanted. High-quality Pinot Fan vines are selected that are suited to the soil and subsoil. It is important to create an ideal environment between the soil and the plants. This allows the vines to express their best performance in each vintage. After a series of low-yielding vintages, 2017 was a generous harvest. Spring and summer were blessed with sunshine and warm temperatures, with average temperatures above average. Flowering began under ideal conditions, and care was taken to avoid excessive yields due to the continued very favorable weather.
Organic farming was introduced in 2016, and biodynamic farming was introduced the following year in 2017, allowing the vines to achieve a good balance without much intervention from the cultivation team. The rains helped the grapes to ripen. Healthy grapes were harvested, with a potential alcohol content of 13 to 13.5 degrees. The harvest took place over five days, starting on the 1st of September, and the wine was then bottled without filtration. 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, with a focus on health and freshness. The grapes are placed in small open cases, rigorously sorted on a vibrating table, and then gravity-loaded into oak barrels. Depending on the vintage and the plot, part of the harvest may be left whole without destemming. It is very important that the fruit is placed in the oak barrels in its entirety in order to fully extract the aroma and flavor potential. After the low-temperature skin soak before fermentation, fermentation begins with the action of natural yeasts alone. Aging takes place in oak barrels (one third of which are new) for 16 to 18 months. The winery has a four-story structure, and the grapes can 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. After that, the Pascal family purchased this decadent domaine in 2004, and named the domaine after the clos, a particularly beautiful stone-walled plot (clos) among the Givry 1er Cru vineyards, and spent huge amounts of money to restore the domaine in order to make wines that live up to its history and past reputation, and introduced the first complete gravity system in Burgundy, among other efforts to improve quality and 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 a luxury jewelry company, and has a wide network in the global wine industry. Guillaume Marc, who is in charge of winemaking, is an excellent young winemaker who has gained experience in DRC and Arnoux-Lachaux, and has a deep understanding of biodynamic farming. His three children are now also involved, and the vineyards are gradually being repurchased. In order to harvest the highest quality grapes, the vineyards are pesticide-free, yields are limited, and regular cultivation is carried out. Only fully ripe grapes are hand-picked and re-selected at the selection table, with a thorough commitment to quality. Pinot Noir is fermented in large wooden barrels (foudres) with temperature control using whole bunches. Chardonnay is gently pressed with an air press, and both red and white wines are aged in barrels. The organic and biodynamic farming methods, which had been gradually transitioning from 2015 to 2017, have been completely converted. The Domaine's motto is "simple and natural," inheriting the ideas of the monks and only adding to the natural power of the grapes. As a Domaine representing the Côte d'Or, going beyond "Givry" in the Chalonnaise region, there is no doubt that it will attract more and more attention.