Geantet-Pansiot

As I have repeatedly underscored, Geantet makes some of the best villages level wines around, particularly from Gevrey. BURGHOUND

The vineyards are run with no herbicides; just one or two anti-disease chemical treatments. The grapes are sorted on four tables, the last of which is done berry by berry, after destemming. The uncrushed berries are cooled to 10°C for 10 days, then warmed to 22°C for fermentation. The tanks are punched down once and pumped over once a day, after which the solids are given a light pressing and all the juice is left to settle for a week, so that any last sugar emerging from the pressed skins can finish fermenting. The wines are then matured in barrel for 15 months, with a couple of stirrings but no racking. 30% new wood across all cuvees including the Grand Crus. Geantet Pansiot produces concentrated wines with the style dictated by the rigorous selection of berries, utilising ultra-violet lights to remove any unripe fruit, plus moderate new wood and whole berry fermentation working to balance the concentration of fruit in the best vintages. SEBASTIAN