Domaine Mongeard-Mugneret, Vosne-Romanée 1er Cru `En Orveaux`

Measuring 1.8 hectares, Premier Cru `Les Orveaux’ is the most northerly Premier Cru in Vosne-Romanée, bordering Chambolle-Musigny to the north, and Echezeaux to the east. Domaine Mongeard-Mugneret have just over one hectare of Pinot Noir vines here, which are between 30 and 57 years old. They are Guyot pruned and planted on a shallow layer of alluvial soil on top of limestone. The vineyard is 285 metres above sea level and north-east facing, which puts the vines in shade for a portion of the day and means that often this site is the last to be harvested. In the spring, debudding takes place to regulate the crop and green harvest is carried out in the summer to increase the chances of high quality and maturity. This cool mesoclimate produces wines of superb tension and delicate aromatics, for which this Premier Cru is known.

Following the challenges of 2021, the 2022 vintage in Burgundy was characterised by abundance and excellence. Despite heatwaves and the largest drought in Burgundy since 1976, 2022 emerged as a generous vintage, with excellent quality and yields far exceeding the three previous years. The growing season began with a cold winter, which delayed budburst and ensured most vineyards escaped April frosts unscathed. Optimal spring conditions followed and the vines grew quickly, with flowering taking place in mid-May. The summer was hot and dry, yet rain showers at the end of June replenished water reserves and allowed vines to thrive. Harvest began at the end of August and lasted until mid-September and the quality of the fruit harvested was excellent, with vibrant aromatics and balancing acidity.

The grapes were destemmed and hand sorted at the winery to ensure that only the best fruit was used. After crushing, the grapes underwent a cold maceration for 48 hours to extract colour, aroma and tannin. Fermentation took place in stainless-steel tanks at 30ºC for 12-15 days. Following fermentation, the wines were gently pressed and the free run juice and the press juice were blended in stainless-steel tanks before transferred by gravity into French oak barrels, 30-50% of which were new. Following malolactic fermentation the wine remained in barrel for 14-16 months before bottling.