Didier Montchovet created his biodynamic vineyard in ’84. He leased a modest half a hectare not too far from Pommard and five years later he added an additional two and a half hectares, which enabled him to begin making wine under his own name. In ’90 Didier sold his first bottling. Today Didier works 9.2 hectares of biodynamic vines near the village of Bouze-les-Beaune, which is approximately 4 kilometers northwest of Beaune. The cellar was conceived to make maximum use of gravity, as a result no pumps are used during the bottling process. Didier also has a system that recuperates rainwater, helping him conserve this natural resource during the spring and summer. Didier is committed to making outstanding Biodynamic wines and the results of his efforts are a vibrant testimony to the harmony that can exist between winemaker and nature.

www.bourgogne-montchovet.com

Certification: Certified Biodynamic (Demeter & Ecocert).


Aligoté: — Back to the top

Montchovet Aligoté tech sheet

Age of Vines: 30 to 70 years old.

Yields: 40 hl/ha. 6,000 bottles on half a hectare.

Pruning Method: Lyre.

Soil: Rather marly clay limestone, from the Upper Jurassic period.

Varietals: Aligoté.

Vinification Method: Grapes are pressed straight after harvesting, the fermented in enamelled vats. Ageing for just 6 months, and bottling after fining, with powered clay. Bottles are screw-capped to keep in all the purity of the wine.

Tasting Note: Fresh, fruity, fine and delicate flavors, immediately expressive.

Pairing: Great by itself, or with selfish or a simple fish dinner. Also summer salads and medium-hard goat cheese.


Hautes Côtes de Beaune (Rouge): — Back to the top

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Montchovet Cotes de Beaune tech sheet

Age of Vines: 5 to 50 years

Yields: 35 hl/ha 10,000 bottles

Pruning Method: Traditional low trained vines

Soil: Clay and limestone.

Varietals: Pinot Noir.

Vinification Method: Grapes are hand harvest at their maximum ripeness in mid-September. Grapes are sorted and destemmed by hand then gently pressed. The juice is transfered to oak barrels immediately after pressing. Fermentation is a month long and the wine rests in oak (10% new oak) for a year. The wines are gravity fed at bottling, no pumps are used.

Tasting Note: Ruby in the glass with a deep purple rim. Red cherry and strawberry preserves dominate the nose. The palate is rich with red cherry and bright strawberry fruit. Moderate tannins, red berry spice and vibrant acidity dominate the elegant finish.

Pairing: Works well with grilled beef, veal chops, venison and lamb.


Coteaux Bourguignons  (Red): — Back to the top

Montchovet Coteaux Bourguignons tech sheet

Age of Vines: 5 to 50 years

Yields: 35 hl/ha 10,000 bottles

Pruning Method: Traditional low trained vines

Soil: Clay and limestone.

Varietals: Gamay

Vinification Method: Grapes are hand harvest at their maximum ripeness in mid-September. Grapes are sorted and destemmed by hand then gently pressed. The juice is transfered to oak barrels immediately after pressing. Fermentation is a month long and the wine rests in oak (10% new oak) for a year. The wines are gravity fed at bottling, no pumps are used.

Tasting Note: Ruby in the glass with a deep purple rim. Red cherry and strawberry preserves dominate the nose. The palate is rich with red cherry and bright strawberry fruit. Moderate tannins, red berry spice and vibrant acidity dominate the elegant finish.

Pairing: Works well with grilled beef, veal chops, venison and lamb.


Bourgogne (Pinot Noir): — Back to the top

Montchovet Pinot Noir tech sheet

Age of Vines: 50 years.

Yields: 35 hl/ha

Soil: clay and limestone.

Varietals: Pinot Noir

Pinot Noir 2009: In 2009 hail storms hit twice on the big plots of Hautes Cotes red, yielding only 1/3 the production. The solution was a colaboration with nearby new organic producers. Didier selected from their vines and collaborated to make wines in his style.

Vinification: Grapes are harvested by hand. The wine is aged in barrels for 6 months then assembled in tanks.

Tasting Note: Round and concentrated with a delicate and complex bouquet with red fruits and forest floor. Well structured tannins with long finish.

Pairing: Serve with braised rabbit, roasted chicken and mild to medium cheeses.

 


Hautes Côtes de Beaune (Blanc): — Back to the top

Montchovet Cotes de Beaune tech sheet

Age of Vines: 5 to 30 years.

Yields: 50 hl/ha 16,000 bottles

Pruning Method: Lyre.

Soil: 3 hectares of clay and limestone.

Varietals: Chardonnay.

Vinification Method: Grapes are hand harvest at their maximum ripeness in mid-September. Grapes are sorted and destemmed by hand then gently pressed. The juice is transfered to oak barrels immediately after pressing. Fermentation is on fine lees for 11 to 18 months. The wines are gravity fed at bottling, no pumps are used.

Tasting Note: Light yellow in the glass with pale highlights. Pretty notes of lemon skin infused with freshly baked brioche and buttery wet stones. Silken white fruit unfurls on the palate and is backed by moderate acidity and a judicious note of cool oak.

Pairing: Smoked salmon, roast chicken, pork loin, rich cheeses, hearty garden salads and seafood in cream sauces.