Description
Notes from winemaker Andrew Nielsen
Vineyard
From old bush-trained vines in the lieu-dit of “Le Conroy”, a gently-sloping parcel at the base of the south-western flank of Mont Brouilly. The shallow, sandy soil there is a mix of decomposed granite and diorite washed down from Mont Brouilly, over deep granite bedrock. The vineyard is not cultivated, with wildflowers allowed to self-seed for a season-long tapestry of colour; a veritable pollinator’s paradise.
Vinification
Inspired by Jules Chauvet’s fermentation notes from 1972, the hand-picked clusters were placed in a concrete vat for three weeks with no crushing, pumping or plunging, the grapes undergoing what Chauvet called a fermentation aromatique. Pressed after 21 days, the wine finished fermentation in a concrete tank before seven months in old 300L barrels. Bottled unfined and unfiltered.
Critic’s reviews
“Dark, vibrant aroma. This has a nicely mouth-filling flavour, framed with a little tannin. Structured but supple at the same time. A very good wine!” Bill Nanson, Burgundy Report
About Le Grappin
Le Grappin make authentic wines from under-appreciated parcels in Burgundy and Beaujolais. They source fruit from the same single parcels of organically farmed vines each year. From their winery, in the Hautes Côtes de Beaune, they combine modern winemaking with traditional methods, eschewing additives and interventions.
The Nielsen’s started Le Grappin in 2011 following Andrew’s five-year journey working for some of the world’s great Pinot Noir and Chardonnay artisans in California, Central Otago, Burgundy, and the Yarra Valley and studying wine science. Emma joined in 2015 bringing her experience of marketing, events, and project management.
Their fruit is from vineyards farmed organically, working with the same growers each year, with some partnerships now lasting for more than 10 years. Fermentation is done with no additions, using strict sorting and hygiene to combat wine defaults, and serious vineyard work to avoid the need for sugar, acid or nutrient additions.
Whites are whole bunch pressed in hydraulic basket presses and fermented in a range of formats depending on the fruit – old oak barrels, concrete egg, wooden foudres and glass. Reds are fermented whole cluster in wood or concrete large tanks with ageing taking place in large-format old oak barrels, for up to two years depending on the vintage and the wine’s development.
Their Le Grappin labels showcase fine wines from the Côte de Beaune and Hautes-Côtes de Beaune, and Du Grappin, the more relaxed and restaurant-focused wines from Beaujolais, Mâconnais and Vézelay.
