Bourgogne Côte d’Or AOC 2020 – Lejeune

The wine was made in the typical style of the Lejeune Each vat was filled to about 30 % with whole grapes. These were crushed with the feet to release enough juice to start the alcoholic fermentation, which is triggered by the action of natural yeasts present in the atmosphere of the cellar and on the grape skins at harvest time. The whole grapes then lie on top of the mash. This phase of alcoholic fermentation lasts five to seven days and is called semi-carbonic maceration because many berries ferment whole rather than as pulp. The entire fermentation lasts around three weeks. The wine is then put into wooden barrels with a new wood content of around 20 %. Before filling, it is lightly sulphurised but not filtered or fined.

Radiant, transparent cherry red with violet reflections

In this still young Pinot, the opening - but only in the first minutes - is still dominated by the Maćeration sémi-carbonique The wine is characterised by lots of cassis and cherry fruit in the glass, reminiscent of young Moulin–à-Vent reminiscent. Underneath the red fruit, more and more depth and structure become noticeable. There is an increasing scent of leather and some cedar, vanilla and winter spices.

On the palate, there is again a lot of red fruit - juicy and fresh to bite into, yet ripe and elegant. Sour cherries and their acidity as well as wild berries. There is a fascinating combination of a fresh and almost punchy acidity, a soft and warm tannin and an elegant wood spice with vanilla, cinnamon and allspice. The longer the Bourgogne Côte d'Ôr The more air it gets, the more finely it interweaves and becomes a unity. This is already a lot of fun, but it has potential for five years and more.