About this WINE
Domaine Denis Carre
Denis Carré did not inherit any vineyards, but – having harvested grapes as a teenager – he decided he wanted to make wine. He began renting vines, initially some Gamay and Pinot for three barrels of Passetoutgrains, while working in a garage in the evenings to fund his winemaking. He and his wife, Bernadette, slowly but surely added to their holdings, and the estate now totals 14 hectares across the Hautes Côtes and Côte de Beaune. Their children, Martial and Gaëtane, have been involved full-time since 2008, and now run the domaine.
Tucked away in Meloisey, in the Hautes Cotes de Beaune, this small family domaine has so far remained relatively under the radar, but the recent change of generation has seen their reputation grow. This is largely thanks to their careful work in the vineyards, which is geared towards achieving the best quality possible, as well as a sensible approach to winemaking, which focuses on producing accessible wines with fresh, clean, fruit profiles. Gaëtane and Martial are thoughtful, energetic and smart, understanding that wine is made to be drunk and enjoyed, and their focus is on making wines that give pleasure when young, but also have the potential to age gracefully. Everything is focused on preserving purity of fruit; a maximum of 25% new oak is used on the top wines, while the Pinot Noir is all de-stemmed, extraction is gentle and bâtonnage is avoided. Many of their parcels are at relatively high altitude, and the cool location of the Hautes Côtes gives their wines real energy and freshness.
Bourgogne is of course the original French name of the region that we know as Burgundy, and here the term is used to describe the Bourgogne Appellation, a wide-reaching classification that covers the generic wines produced across the length and breadth of Burgundy that are not represented under area-specific AOCs.
Wines produced under the AOC Bourgogne make up around 53% of Burgundy’s output, across the fields of red, white and rosé. Among these there are several other smaller classifications, some simple such as Bourgogne Rouge (generic red Burgundy), others more specific or unusual, such as Bourgogne Passetoutgrains.
Most of these wines represent quite a standard level of quality due to their generic nature, but as with all wine, a combination of the right conditions and careful management by the producer can result in some generic wines surpassing the standards of a poorly-organised Grand Cru.
These wines tend to be simpler offerings; best enjoyed within 3 or so years, and are very reasonably priced compared to their higher-end counterparts. There is a huge variety of wines available: approximately 24 million bottles are produced in over 380 villages across Burgundy each year, and subsequently the range of wine styles is vast, however the usual Burgundy rules apply of reds being comprised of Pinot Noir, and whites from Chardonnay.
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy's Côte d'Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climats of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.