Grand Cru Selections

Domaine des Croix Current Releases

Domaine des croix current releases

 

Bourgogne Rouge

(0.14ha)

David's Bourgogne Rouge is made from a declassified Savigny-les-Beaune Villages parcel planted on well-draining gravel and sandy soils.

100% de-stemmed. Indigenous yeast alcoholic fermentation in uncovered wooden vats. 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 1 year aging: in older oak barrels, then a few months blended in tank. No fining or filtration.

Beaune Rouge

(1.16ha)

A blend of four parcels with a variety of different soils: deep red clay, clay and sand, alluvial.

100% de-stemmed. Indigenous yeast alcoholic fermentation in uncovered wooden vats. 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 1 year aging in older oak barrels, a few months blending in tank. No fining or filtration.

Beaune 1er Cru `Pertuisots`

(0.53ha)

A blend of two parcels planted in soils of brown clay and Jurassic limestone.

100% de-stemmed, indigenous yeast alcoholic fermentation in uncovered wooden vats. 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 15 months aging in older oak barrels, a few months blending in tank. No fining or filtration.

Beaune 1er Cru `Les Cents Vignes`

(1.10ha)

A blend of four parcels planted in the mid-1950s and 1960s from both an upper slope parcel planted in brown gravel clay soil (grèze litée) and a lower slope parcel planted in well-drained alluvial soils.

100% de-stemmed, indigenous yeast alcoholic fermentation in uncovered wooden vats. 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 1 year aging in older oak barrels, a few months blended in tank. No fining or filtration.

Beaune 1er Cru `Les Greves`

(0.30ha)

Coming from a single parcel planted in 1968 on brown clay soils with gravel (grèze litée).

100% de-stemmed, indigenous yeast alcoholic fermentation in uncovered wooden vats, 5-20 days' total cuvaison. Pneumatic pressing, separation of pressed and free-run juices. 15 months' aging mostly in older barrels, a few months blending in tank, no fining or filtration.

Aloxe Corton Rouge Les Boutieres

(0.58ha)

One parcel planted in 1955 on brown, silty, clay soil.

100% de-stemmed. Alcoholic fermentation in uncovered wooden vats with indigenous yeasts. 15-20 days total maceration. Pneumatic press, separation of pressed and free-run juices. 15 months aging: mostly in older barrels, a few months blended in tank. No fining or filtration.

Corton la Vigne au Saint

(0.29ha)

One parcel planted in 1960 on brown clay soil over Jurassic limestone (known as Corton limestone).

100% de-stemmed, indigenous yeast alcoholic fermentation in uncovered wooden vats, 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 15 months aging in older oak barrels, a few months blending in tank. No fining or filtration.

Corton les Greves

(0.55ha)

One parcel planted in 1960 on brown clay soil, flint stones (chailles) and Jurassic limestone (known as Corton limestone).

100% de-stemmed, indigenous yeast alcoholic fermentation in uncovered wooden vats, 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 15 months aging in older oak barrels, a few months blending in tank. No fining or filtration.

Corton Charlemagne

(0.25ha)

A blend of two parcels in En Charlemagne both southwest-facing and planted on silty limestone marls.

 100% de-stemmed. Indigenous yeast alcoholic fermentation in uncovered wooden vats. 15-20 days total maceration time. Pneumatic press, separation of pressed and free-run juices. 1 year aging: in older oak barrels, then a few months blended in tank. No fining or filtration.