The Cellier aux Moines climat is surrounded with walls like a lot of great Burgundy terroirs, it is situated in the north of the Givry appellation overlooking the village. For centuries it has been considered by the Cistercian monks as one of the flagships of Burgundy vineyards; it benefits from a due south exposure. This geographic position is rather special and quite rare for this appellation. The domain's vines (12 acres) are planted both at mid-slope and on the top of the hill, at the very place where the monastic cellar was built in 1130 or so. Sheltered from the north winds but still well aerated, the grapes reach beautiful maturity without any risk of rot. The clay-limestone geology that is shared by all the great Burgundy vineyards is obviously present here. The soil is rather deep at the top part of the Clos (50 to 70 cm)then it gets a little thicker as the slope is more pronounced, remaining slightly stony though. As clay and silt are dominant there, the ground has a real draining effect: the vine plants don't stay for long in a humid environment when it rains. Deep in the soil, a marl vein can be found that protects the vines from water stress when drought is persistent.
Since 2006, a stringent parcel work has been carried out on the domain and a replanting program has been set up as early as 2008 on half of the Clos. Fine and very fine Pinots Noirs have been selected for their perfect adequacy with the soil and the sub-soil. The vine grower's skill consists above all in creating a perfect harmony between the soil and the plant. This osmosis enables high quality standards whatever the weather and climatic conditions could be.
"Simplex natura", the Cistercian monks would write in their wisdom. Nature has simply to be accompanied to show the full extent of its creative. Indeed winemaking at Clos du Cellier aux Moines doesn't rest on any dogma. The grapes are handpicked thus respecting the integrity and freshness of the fruit. They are brought to the winery in small openwork cases, then they are thoroughly sorted out on a vibrating table before being finally poured by gravity into oak vats. A variable part of the harvest is left in whole bunches (no de-stemming) depending on the vintage and on the plots. What is absolutely essential is to vat almost intact berries to preserve all their aromatic and tasting potential. After a period of cold pre-fermentation maceration, the result is obtained thanks to the action of natural yeast exclusively. Maturing is carried out from
16 to 18 months in oak casks (one third of them being new oak). The winery benefits from a four- level structure enabling to handle the harvest by gravity from the arrival of the grapes to the bottling operation, without any pumping.
The sun was 2015's guest star and kept on shining. The vines stored a lot of energy during the whole growth cycle. July was exceptionally warm and dry with temperatures reaching over 30° for 18 days; it was followed by life-giving rains in August. After an early awakening of the nature cycle, flowers could be seen on the vines as early as the end of May. The maturing of the grapes was very fast and we started harvesting on September 2nd. Picking lasted for 6 days with nice weather conditions... The grapes in the vats were splendid. The 2015 vintage was bottled on the 14th of February 2017, without any fining or filtration. When maturing was completed, a dozen barrels of wine produced essentially from young vines were classified as second wine bearing the Givry village appellation in order to guarantee a qualitative homogeneity regarding the Clos du Cellier aux Moines Premier Cru.
Both the sunny conditions and the low yields (30 hectolitres per hectare) gave birth to a particularly generous wine.
The nose spontaneously displays black fruit notes (cherry, blueberry) with a beautiful fresh character and a hint of spice. On the palate, the tannins give a dense mouth feel without being too harsh. On the contrary, this wine is very elegant from attack to finish, with a touch of liquorice.
This is the expression of a great terroir with a very promising aging potential.