2020 DOMAINE MAURICE CHARLEUX ET FILS BOURGOGNE ROUGE
2020 DOMAINE MAURICE CHARLUEX ET FILS BOURGOGNE ROUGE, FRANCE. 100% Pinot Noir.
About: Domaine Maurice Charleux is located in Dezize-les-Maranges, about 4 kilometers southwest of Santenay. It was founded in 1894 by Ferdinand Charleux, who owned just a little over half a hectare of vines. By the time he died in 1924, he had expanded the property to 2 hectares.
A few years later, Ferdinand's son Joseph began a 30-year span of growing the size of the property to 8 hectares. Maurice took over the domaine upon his father's retirement in 1970 and began branding the wines under his name. Nearly 20 years later, his son Vincent began working with his father and, little by little, acquired more plots of vines. Today, the domaine covers just under 10 hectares, of which 85% is Pinot Noir and 15% Chardonnay. The annual production is approximately 40,000 bottles—a number that is gradually rising. The family still sells a small percentage of their harvest to local négociants.
The soils on their parcels are composed of clay and limestone, with the percentages of each varying between the vineyards. The Bourgogne, Maranges VV, and Maranges Premier Cru Les Clos Roussots have a high percentage of clay, while La Fussière, Le Clos des Rois and Santenay have more limestone.
Certain parcels are worked with a plow while others, especially when there is danger of erosion, are covered with grass. The Charleux family farms in lutte raisonée, using copper and sulfur during most of the year while occasionally they might feel it necessary for the health of their plants to incorporate a synthetic treatment. In other words, the family adapts their work to what the climatic conditions demand. They did a green harvest in 2009 but haven't done one since. Harvest is done by hand with the sorting done right in the vineyard.
Only indigenous yeasts are used. The reds are de-stemmed, then see a 3- to 5-day cold soak, and a 15- to 21-day fermentation period in cement tanks or foudres, with punchdowns, pump-overs and delestage. The premier cru wines go into oak casks, approximately 20% new. The village wines see about 15% new oak, while the Bourgogne Rouge does not see any new oak at all. The family likes keeping oak to a minimum, preferring to let the terroir of each cru surface, rather than be hidden by an "international" style that masks the beauty of each climat. Bottling with a light filtration takes place approximately a year after going into barrel.
About: Domaine Maurice Charleux is located in Dezize-les-Maranges, about 4 kilometers southwest of Santenay. It was founded in 1894 by Ferdinand Charleux, who owned just a little over half a hectare of vines. By the time he died in 1924, he had expanded the property to 2 hectares.
A few years later, Ferdinand's son Joseph began a 30-year span of growing the size of the property to 8 hectares. Maurice took over the domaine upon his father's retirement in 1970 and began branding the wines under his name. Nearly 20 years later, his son Vincent began working with his father and, little by little, acquired more plots of vines. Today, the domaine covers just under 10 hectares, of which 85% is Pinot Noir and 15% Chardonnay. The annual production is approximately 40,000 bottles—a number that is gradually rising. The family still sells a small percentage of their harvest to local négociants.
The soils on their parcels are composed of clay and limestone, with the percentages of each varying between the vineyards. The Bourgogne, Maranges VV, and Maranges Premier Cru Les Clos Roussots have a high percentage of clay, while La Fussière, Le Clos des Rois and Santenay have more limestone.
Certain parcels are worked with a plow while others, especially when there is danger of erosion, are covered with grass. The Charleux family farms in lutte raisonée, using copper and sulfur during most of the year while occasionally they might feel it necessary for the health of their plants to incorporate a synthetic treatment. In other words, the family adapts their work to what the climatic conditions demand. They did a green harvest in 2009 but haven't done one since. Harvest is done by hand with the sorting done right in the vineyard.
Only indigenous yeasts are used. The reds are de-stemmed, then see a 3- to 5-day cold soak, and a 15- to 21-day fermentation period in cement tanks or foudres, with punchdowns, pump-overs and delestage. The premier cru wines go into oak casks, approximately 20% new. The village wines see about 15% new oak, while the Bourgogne Rouge does not see any new oak at all. The family likes keeping oak to a minimum, preferring to let the terroir of each cru surface, rather than be hidden by an "international" style that masks the beauty of each climat. Bottling with a light filtration takes place approximately a year after going into barrel.
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SKU
51-I-CHARBOR
$24.99