The vineyard

Vineyard placement and geology : The 0.6-ha vineyards is between the towns of Gilly-les-Citeaux and Chambolle-Musigny on limestone-rich clay soil. The brown soil is fairly deep, and interspersed with areas of gravel brought down from the hills by a prehistoric river, which give the wine a notable individuality.

Vine age : 40 years

Yield and production : 35-40 hl/ha for an average annual production of 3500 bottles.

The Wine

Vinification
Hand-harvested and scrupulously sorted, the wine is fermented in open stainless steel tanks for around three weeks, then matured in older oak barrels for 15-16 months.

Tasting notes
To the eye : the Bons Batons shows a surprisingly deep color, with purple nuances in youth, becoming ruby and ruby-brick with age.
On the nose : a super intensity reveals a wide range of aromas, flower initially with notes of lilies and violets. These are followed by a more animal character which evolves into sweet spices with age.
On the palate : the wine is warm and mineral, with its moderate tannins imparting a certain suppleness, allowing it to be enjoyed young while ensuring the wine will age.

Drinking tips
The ideal wine for a simple meal such as a lunch among friends with Beef Burgundy, other dishes in sauce, and cheeses. Serve at around 16C in youth and around 18C after 405 years in bottle. Will age well for 3-6 years.

Press reaction
This wine has been awarded the Guide Hachette “Coup de Coeur” several times, which means it’s a generic Burgundy nearer in quality to a Village-level wine.