Le Grappin began in 2011 following Andrew’s five-year journey working for some of the world's great Pinot Noir and Chardonnay artisans in California, Central Otago, Burgundy and the Yarra Valley. Our vision for Le Grappin is to seek out special sites in the over-looked, under-appreciated reaches of Burgundy. We seek out viticulteurs who tend their vines throughout the year with exceptional care and attention, to give the grapes the best opportunity to shine. Our job is to ensure the wine reaches it's true potential; working by hand, with small lots, giving each wine as much care and attention as our viticulteurs have paid to the vines.
From a 60-year-old parcel in “Aux Fournaux”. The vineyard is located at the base of the slope providing better sunlight interception and drainage than most, meaning the wine has fine definition and weight for a villages appellation wine. “Aux Fournaux” is also at the junction with Pernand-Vergelesses and Aloxe-Corton, with racy fruits from the former and rocky tannins from the later.
Hand picked and then chilled overnight in our refrigerated truck. The fruit was sorted to select the very best for whole cluster treatment, the rest destined to be triaged and destemmed. The sort resulted in 10% being destemmed and placed on the base of the wooden tank, with the remaining 90% placed on top as whole cluster under cover of CO2 for a native, no SO2 fermentation. The grapes were untouched for 14 days and then pressed to tank to finish to dryness. The wine spent 12 months in a mix of barrels of varying sizes and ages with only very fine lies.