Vineyard: 5 undulating hectares in the 1er Cru of Maladière located just above the village of Santenay. Vines were planted in the 1950s and 1960s.
Soil: Large chunks of limestone and little topsoil before hitting limestone mother rock.
Viticulture: Organically farmed, leaf pulling, green harvest, soils are worked, all fruit is hand-harvested.
Vinification: Fermentation in foudre with indigenous yeasts. About 40% whole cluster with an emphasis on maintaining whole berries to accentuate the fruit.
Aging: Aged 14 months, 70% in 228 liter barrels, of which 15% are, and 30% in 350 liters barrels.
Production: 1,600 cs annually
Notes: For the Muzard brothers' largest holding in the 1er Cru of Maladiere, this wine is a nice step up in texture and complexity with excellent tension and a mineral core from the Limestone soils. There is a demure, quietude that keeps you coming back for more.
Publication: Other Press
Rating: 91 (W&S)
Claude and Hervé Muzard farm 12.5 acres of 60- to 70-year-old vines in this premier cru, fermenting the wine with 40 percent whole bunches in oak foudres. Their 2014 is a satisfying Burgundy; the lithe red-berry fruit has some fatness to it without any sense of heavy extraction. It’s cool and rooty, a simple, healthy Santenay with lasting earthy savor. - W&S