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Grape Varieties: Pinot Noir
Vinification and Ageing: Harvested exclusively by hand, in 50L crates. Vatting in open concrete vats. Cold maceration for 4 days, then alcoholic fermentation without pigeage only from the pumping over, finally infusion between 24 and 28° under the cap. Total vatting time of 22 days. Ageing in cement casks for 10 months.
Tasting Notes: A fine, light wine which retains its fruit due to its ageing in cement vats. Little aggressiveness and tannins, so it can be enjoyed young. Wine storage life is between 2 and 6 years.
Food Pairing: Chicken and Turkey
DOMAINE HUBER VERDEREAU
The Domaine Huber-Vedereau was founded by Thiébault Huber in 1994, but dates back to the 19th century when the Verdereau family began to grown vines on the estate in Volnay.Thiébault’s grandfather, Raoul Verdereau advanced development on the estate between 1928 and 1976. He split it between his two daughters, and Thiébault’s parents inherited three hectares. They didn’t make wine or live in Burgundy, so they rented it out until 1994.
In the meantime, Thiébault had studied the restaurant business and the craft of being a sommelier at the Hotel Catering School in Strasbourg. In 1990, he decided to work towards taking over the family estate and began his three years of training at the Wine School of Beaune with his cousin Jean-Marc Bouley. Thiébault was then ready to create the next chapter in the family winemaking legacy with Domaine Huber-Verdereau. He had his first vintage in 1994.
He began with the family’s 2.9 hectares and now works 9.7 total hectares across 5 towns and 32 parcels (climats as they say in Burgundy). Half he owns, the other half he rents. In 2001 the business became organic, Thiébault applied biodynamics on the entire estate and entered into an official certification, controlled by Ecocert. In 2011, Thiébault started a small negociant business, which has allowed him to farm more appellations, such as Mercurey and Monthelie. Currently the Domaine bottles 16 whites, 12 reds and a Crémant from 16 different appellations in Burgundy.
For orders below €100,00 delivery charge €10,00 within city limits
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climates of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.
