2024 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Champans
Soil More clay than limestone
Orientation Fairly Steep Plot With Good Sun Exposure
Harvest Dates Harvest began on September 13, 2024 for Pinot Noir
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 17 days
Production Details Grapes were handpicked into small crates and sorted; 29% were retained as whole grapes and the remainder destemmed. The cap was punched down twice daily during alcoholic fermentation. The wine was aged entirely in oak barrels for 16 months, and the sheet identifies it as organic wine.
Tasting Notes Producer tasting, February 2026: deep ruby red with purple highlights; rose-petal florality developing into delicate spice and toast; flavorful fruit with fine, spicy tannins.
2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Champans
Soil More clay than limestone
Orientation Fairly Steep Plot With Good Sun Exposure
Harvest Dates Estate harvesting began on September 9, 2023 for Pinot Noir
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 21 days
Production Details The wine came from a 0.35-hectare plot. Grapes were handpicked into small crates and sorted; 29% were retained as whole grapes and the remainder destemmed. The cap was punched down twice daily during alcoholic fermentation. The wine was aged entirely in oak barrels for 17 months, and the sheet identifies it as organic wine.
Tasting Notes Producer tasting, February 2025: deep reddish-black with violet highlights; intense black fruit and vanilla spice; generous, powerful and dense, with ripe black fruit, peppery spice developing toward tobacco, concentrated tannins and a structured finish.
Sources: www.prieur.com ↗ · Compare this vintage
2013 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Champans
Soil More clay than limestone
Orientation Fairly Steep Plot With Good Sun Exposure
Harvest Dates Estate picking began on October 2, 2013
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 20 days
Production Details The wine came from a 0.35-hectare plot. Grapes were handpicked into small crates, sorted and completely destemmed. The cap was punched down twice daily during alcoholic fermentation. The wine was aged entirely in oak barrels for 17 months.
Tasting Notes Producer tasting, November 2015: deep ruby red; liquorice, tobacco and leather; seeded berries, green pepper and cherry stone, with thick, dense tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2008 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Champans
Soil More clay than limestone
Orientation Fairly Steep Plot With Good Sun Exposure
Harvest Dates Harvest began on September 25, 2008
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 19 days
Production Details Grapes were handpicked into small crates, sorted and completely destemmed. The cap was punched down twice daily during alcoholic fermentation. The wine was aged entirely in oak barrels for 15 months.
Tasting Notes Producer tasting, April 2010: luminous ruby red; black cherry, bread crust and vanilla; tight structure with spice and liquorice, fresh crunchy fruit, elegant fresh tannins and a mouthwatering finish.
Sources: www.prieur.com ↗ · Compare this vintage
2004 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Champans
Soil More clay than limestone
Orientation Fairly Steep Plot With Good Sun Exposure
Harvest Dates Harvesting began in the last week of September 2004
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 14 days
Production Details Grapes were handpicked into small crates, sorted and completely destemmed. The cap was punched down twice daily during alcoholic fermentation. The wine underwent 100% ageing in oak barrels for 20 months.
Tasting Notes Producer tasting, 2005: dark, intense ruby red; floral, peppery, spicy and tobacco aromas; smoky and spicy, with redcurrant and raspberry fruit and soft, smooth tannins.
Sources: www.prieur.com ↗ · Compare this vintage
2002 Technical Specifications
Grape Varieties 100% Pinot Noir
Classification Premier Cru
Region Champans
Soil More clay than limestone
Orientation Fairly Steep Plot With Good Sun Exposure
Fermentation Vessels Temperature-controlled open oak vats
Malolactic Fermentation 100%
Maceration 15 days
Production Details Grapes were handpicked into small crates, sorted and completely destemmed. The cap was punched down twice daily during alcoholic fermentation. The wine underwent 100% ageing in oak barrels for 18 months.
Tasting Notes Producer tasting, 2003: ruby red with purple highlights; smoky, toasted and spicy aromas including pepper and nutmeg; fruity, mentholated and spicy flavors with subtle, silky tannins.
Sources: www.prieur.com ↗ · Compare this vintage
Producer Information
Website
Address
6 rue des Santenots, 21190 Meursault, France
Phone
+33 3 80 21 23 85
Email
Owner
Labruyere Family
Cellarmaster
Nadine Gublin