Volnay Les Caillerets

Just 3.5 barrels/1000 bottles made. Caillerets is considered one of the top vineyards of Volnay, and this is a textbook example. The beautiful floral perfume and juicy strawberry fruit speak clearly of the elegance of Volnay, whilst the intensely mineral, stony palate is a hallmark of Caillerets. A wine which is buzzing with energy.
Adam Bruntlett, Burgundy Buyer

The d’Angerville 2005 Volnay Caillerets features floral and black cherry aromas, an intensely salty, meaty, faintly peppery, and persistently ripe black-fruited palate, and a rich finish that adds deeply meaty and distinctly chalky mineral dimensions. This shows striking grip and persistence, vivid, invigorating primary fresh fruit juiciness, and meaty depth, along with superb refinement of tannins and an incipiently silken texture.
David Schildknecht - Wine Advocate - 29-Jun-2007

Four barrels from one parcel, this is a regal Volnay, flattering yet compelling at the same time. There were two-thirds whole-bunch this year, but Ben makes the decision for this vineyard based on the quality of the vines’ genetic material, mostly on the basis of its 70-year-old vines. Drink 2023-2029.

It is fair to say that Ben is very happy with 2017, describing it as the kind of vintage he would sign up for every year. The whites, he says, are beautiful, and not far from 2014 in style, with purity, finesse, great definition and balance. He describes the reds as pretty, appealing and with body to support ageing, while highlighting the importance of lower-yielding old vines for serious ageing. He eloquently explains that there is no “black sheep” in 2017, that no village has underperformed. For reason of space, the limited volumes of Grands Crus have not been included in this brochure. Since the 2014 vintage, all white wines are bottled under screwcap.

Quite heavily hailed so a quarter of the already small crop was declassified. Superb concentrated colour here, real life and energy. Very intense, ultra succulent dark plum and blackberry, a huge wave of succulent fruit covering the structure. They have managed the tannins very well.
Jasper Morris MW, Burgundy Wine Director

In response to the very small concentrated berries which characterise the fruit in 2012, Philippe Prost, head winemaker, has opted for more whole bunch fermentation this year, up to 25% per cuve. The wines are exceptionally intense, so a little leavening by the inclusion of some stems makes sense. The white wines are bursting with energy, clearly amongst the successes of the vintage.