Tomorrow we commence by picking my Pinot Noir in Aux Fourneaux. Fruit tastes great and the vines are shutting down as you can see from the leaves turning orange. Lovely phenolic ripeness so it’s time to go. I have some incredible friends from Australia, South Africa, USA and the UK who will be helping me tomorrow.
Our work earlier this week picking out any pourriture (rot) definitely paid off. Acids have turned from green to balanced and flavours are still fresh.
I hope I get a chance to post tomorrow as I am so excited to get going. So much so that we will be in the vines from 6am to start!
fellow new worlders in burgundypar mark haisma
former winemaker at yarra yering and fellow australian making cracking côte de nuits
ray walker, finance industry drop out, with delicate premier cru and grand cru côte de nuits
american and fellow savigny-lès-beaune producer
domaine david clark
former formula engineer turned vine-hound
mischief & mayhem
fiona + michael ragg craft wines from up and down the golden spike in aloxe-corton. their 2009 whites are pretty special.
chris newman + jane eyre making villages, premier cru and grand cru from up and down the côte d'or.
former hollywood producer mark tarlov's aim to rival burgundy in oregon and california comes home to the motherland.
Savigny-lès-Beaune WeatherThe location could not be found.
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