Product Description:

Jean-Baptiste Bordeaux-Montrieux has been running the domaine from the 1980's and the wines have always been made in a very traditional method: fermented in wood tonneau barrels for two weeks, punched-down by foot twice a day, then aged in barrel for twelve to eighteen months (five percent new oak on the premier crus), and only very lightly filtered if necessary. The whites are fermented and aged in barrel. Fermentations start spontaneously and go at their own pace, sometimes lasting months. The amount of new oak has been dialed back on the Montrachet and averages fifty percent from the 2010 vintage. On the reds, the Clos du Cellier aux Moines is aged mostly in foudres and the Clos Saint-Pierre is aged mostly in used barrels. The Boix Chevaux is a fifty-fifty mix of foudres and barrels.