"Stephan Monnot recently took the reins here and immediately this is a case of the son surpassing the father's skills, which is quite remarkable. In father Edmond's hands, this domaine was already considered by Bettane et Desseauve to be "without a doubt the most consistent in quality and typicity in the expression of the terroir of Maranges." They go on to say that Monnot "offers always a great ratio of price to quality" for the consumer. Red wines typically have characteristics of pine and earth, mingled with tangy cherries and dark chocolate. In 2009 Stephan built a new winery on the steep hillside below the family home designed to facilitate all movement of the wine by gravity for a more gentle journey from press to fermentation tank to barrel." -Importer
"Clos Roussots is a parcel of 0.8 hecatres with an average vine age of 60 years. The wine was macerated for 21 days with occasional pigeage. Aged for 18 months of which 12 months were in Allier oak barrels, 6 months in tank. The wine has a ruby red color. On the nose, it is very concentrated, with notes of dark fruits. It is a powerful and concentrated wine with a beautiful tannic structure. Serve with red meat. Aging potential is 12-18 years." -Winery; translated by KM
"The domaine was created in the 1920's by Stephane's grandfather, Andre, who was then followed by Edmond. Nine hectares are farmed which is all owned or en-fermage from family members. Of their nine hectares, fully 6.5 are in the 1er Crus of Maranges, six 1ers in-all, and one of them you can only buy from this domaine. This is a domaine whose following is mainly in France, only about 15% of the production are exported."
"The domaine is run under 'lutte raisonnee', Stephane noting 'but I will only intervene if I really have to. The vineyards are ploughed and we grow weeds between the vines to stop erosion.' Stephane built a nice new cuvérie in 2009 which, because it's built on a hill (like the rest of Dezizes) allows him to move wine around by gravity rather than pumps. Actually, you don't expect to see such a nice big new cuverie in Dezizes as there seems no space for new things! Stephane is very happy how the wines have developed since this investment - 'I really find the wines more supple now' he says."
"The fruit is hand-harvested, triaged and then destemmed at the domaine before a cuvaison of approximately 21 days in large cement tanks. Stephane likes to make plenty of pigeage at the start but prefers to finish only with pumping-over. The wines spend about 12 months in barrel and then another 6 in tank before bottling. Some of the cuvees see no new oak at all, others might receive 30% new barrels, but generally the use of new oak is very modest." -Burgundy-Report.com, article on Edmond Monnot