"One of Burgundy’s most consistently fine white wine makers." Jasper Morris.
What attracted me to the estate, apart from Jasper Morris being a huge fan, is Frederic’s time-honoured method of crushing the chardonnay fruit before a 'hard' pressing with an old-fashioned hydraulic press rather than the more modern pneumatic (air-bag) versions. Frederic has trialed not crushing the fruit and using modern presses, but he prefers the textural complexity, phenolic richness and 'backbone' that his methods impart. He asserts that "you must start with perfectly ripened and healthy grapes." The mashing/crushing of the fruit gives the wines more phenolic flavours and fleshier / firmer textures with antioxidants and other benefits. Cheers - Randall
