Burgundy is, geologically speaking, a piling up of limestone layers. 
Sometimes, a particularly hard slab of an underlying strata comes close to the surface and produces a "white spot" on the slope. In the old days, this harder area would have been used to build the stone walls that separate the "clos". Less frequently, it would be right in the middle of a vineyard, making it extremely hard to plough and cultivate. Clos de la Roche is such a vineyard (roche in fench means "rock") : a Grand Cru demanding an exacting amount of work but where the Pinot Noir Fin thrives in spite of the difficulties. 

Severely pruned in the traditional "Guyot" style, each plant barely produces five or six small bunches so as to extract the maximum from its "terroir" with the smallest possible yield. The grapes are of course harvested by hand and brought right away to the winery where a gentle pressing takes place. 

The vinification is done in the most traditional fashion : fermentation and maceration occur in wooden open vats with punching down of the cap and pumping over the juice. The must is then put in oak barrels. Left to age for about 18 months, it is fined with egg-whites prior to bottling. 

Clos de La Roche is a sumptuous wine : an intense ruby colour and a complex nose reminiscent of dark, ripe cherries, musk and sometimes moist tobacco. Throughout, there is an impression of grandeur and harmony : the tannins are present but totally submerged by the velvety body of the wine. Very long on the palate, Clos de la Roche leaves an impression of freshness, candied fruit and mild spices. 
This is an exceptional wine which requires the most refined gastronomy : filet mignon, game, wild fowl, venison, great cheeses. 

Clos de la Roche is, as the French say, an art de vivre !