Domaine Berthaut-Gerbet, Vosne Romanee 2022
France / Red

Domaine Berthaut-Gerbet, Vosne Romanee 2022

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Importer notes from Becky Wasserman & Co.:

"Amélie Berthaut is already receiving a lot of attention. She is indisputably charming, but more importantly, she is hard-working, thoughtful, and talented. Her prevailing quality, however, is humility. For example, she turned down Daniel Johnnes’ invitation to the 2018 Paulée in San Francisco because “I’m not ready,” even though we all thought she was. Bien faire vax miev que dir.

Amélie has received an impressive array of vineyards from her mother and father who owned and managed separate family domaines. The newly-baptized Domaine Berthaut-Gerbet includes all the vineyards of Domaine Denis Berthaut and parts of the vineyards of Domaine François Gerbet, totaling 16 hectares located in the Hautes-Côtes de Nuits, in the villages of Fixin, Gevrey-Chambertin, Chambolle-Musigny, Vougeot, and Vosne-Romanée."

The Berthauts were first documented in Fixin in the 18th century but they have reason to believe they go back much further. Amélie represents the seventh known generation of Berthauts in Fixin. Is it a cliché to call Amélie’s wines feminine? Perhaps. But in the context of the appellation as we knew it before her, and in comparison to her father’s wines, they are. Or maybe they are simply wines of the past and of the present."

About the cuvee:

"Vine Age: Planted in 1935, 1949, 1955

Terroir: Blend of Aux Réas and Au-Dessus de la Rivière, clay-limestone soils.

Viticulture: Sustainable

Vinification: Cold macerated. Ambient yeast fermentation in concrete vat. 1-2 pump-overs per day with a few punch-downs at the end of fermentation. Malolactic fermentation and aging for 13 months in barrels (30% new).

Country
France
Sub-Region
Vosne Romanee
Region
Burgundy
Varieties
Pinot Noir
Farming
Lutte Raisonée
Soil
Clay limestone
Winemaking
Cold macerated. Ambient yeast fermentation in concrete vat. 1-2 pump-overs per day with a few punch-downs at the end of fermentation. Malolactic fermentation and aging for 13 months in barrels (30% new).