Domaine Darviot-Perrin Chassagne-Montrachet 1er Cru Les Bondues Rouge
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Didier and Genevieve DARVIOT are quintessential vignerons; as a husband and wife team they oversee every phase of the winemaking procedure from pruning and ploughing to racking the casks and bottling on their own premises. Didier learned how to make wine from Genevieveโs father, Pierre PERRIN, a legendary winemaker in Meursault and Volnay. Together, Didier and Pierre were responsible for the domaineโs first commercial bottling, just a handful of cases of the 1989 vintage. Today the property stands at 11 hectares and is internationally considered one of the finest sources of domaine bottled red & white Burgundies. Recently, in 2001, by family succession, the domaine acquired a prime half hectare plot of 1er Cru Meursault Genevrieres, rounding out their range of exquisite Meursault vineyards. Other jewels in the crown are the 1er cru Blanchots-Dessus in Chassagne โ this vineyard is just under Montrachet (and tastes like it!) and the Volnay Les Blanches and 1er Crus Gigotte and Santenots. Viti/Viniculture: the average age of these prized vineyards is 50 years and it is an emphasis on the work in the vineyard which makes the difference at Darviot-Perrin. The key to making fine Burgundy is bringing healthy , ripe grapes to the vats. Vinification is important, if ultimately secondary to bringing in impeccable fruit from the vineyard. โMinimal interventionโ is the watchword in the cellar, which is maintained at a very cold temperature. Malolactic fermentations frequently take almost a year to complete, enhancing the complexity and quality of the wines. Red wines undergo a pre-fermentation soak at 14ยฐ C. White wines are all cask fermented. Wines are aged in barrels for 10 โ 15 months.