Description
This Bourgogne comes from old vines in Les Seurrets, on the plain below Pommard. The soil is dolomitic, alluvial marl over a coarse limestone bed, and Andrew Nielsen’s notes say the site produces structured wines with body.
The grapes are hand-harvested and fermented as whole clusters in a concrete tank with native yeasts. Extraction is very gentle, to bring out aromatics and keep the tannins fine. The wine is basket-pressed after 13 days, aged 12 months in a large oak vat, and bottled unfined and unfiltered. 13 barrels were made.
Andrew and Emma Nielsen founded Le Grappin in 2011. They source from the same organically farmed single parcels every year, work without additions, and bottle everything by hand. Named one of The 10 Best Unsung Burgundy Producers by Wine-Searcher.
