Presentation
Since the 1960s, Maurice and Anne-Marie Thevenot have transformed this family estate into a reference in the Côte de Nuits. Their sons Jean and Daniel have continued the tradition, and today, Nicolas Thevenot manages the estate. The reds, made from Pinot Noir, are worked with long fermentations and prolonged aging in barrels, favoring elegant, complex, and aging wines. The whites, on the other hand, reveal pure minerality and beautiful tension. The estate's uniqueness: Perfect mastery of barrel aging, guaranteeing wines with silky structure and remarkable aging potential.
Location
This wine comes from three plots located in the village of Fussey, specifically in the lieu-dit En Maimbey. Situated at the northern edge of the Hautes Côtes de Beaune, near the border of the Hautes Côtes de Nuits, the altitude ranges from 445 to 475 meters, making these some of the highest parcels in the appellation.
Terroir
Clay-limestone soils typical of Burgundy’s cooler hillside terroirs.
In the vineyard
All parcels are located within a 2 km radius of the estate and have been family-cultivated for generations. This proximity allows for a highly tailored and sustainable approach, based on detailed terroir knowledge.
Harvest
Manual harvest.
Winemaking
Fermentation in vat with 8 to 10 days of maceration, including punch-downs and pump-overs, to gently extract fruit and color.
Ageing
Aged for 9 months, with 30% to 50% of the cuvée in oak barrels (3 to 5 years old). The remainder is matured in stainless steel vats to preserve freshness and purity.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 10 à 20 years old
Serving
12-14°C
Ageing potential
5 to 10 years
Tasting
This wine showcases a lively freshness and vibrant fruit character. Brimming with crunchy red berries, it reflects its high-altitude origins through a crisp, juicy profile and bright tension. A charming expression of Pinot Noir, combining finesse, precision, and immediate drinking pleasure.
Food pairings
This fresh and fruity wine pairs well with:
Warm starters (mushroom tart, vegetable gratin)
White meats such as roast chicken, pork filet, or rabbit in mustard sauce