Even after two thousand years of stable and codified tradition, Burgundy is still ready to declare a new appellation. 

Maranges Premier Cru is this latest appellation. Composed of three villages (Cheilly, Dezize and Sampigny) at the Southern end of the Côte de Beaune, it has a different feel and a wilder look. The exposure, here, is due South. Blackcurrant, gooseberry and blackberry bushes grow all around, and hares can often be seen scurrying away. 

But Pinot Noir has been planted here from time immemorial, and the grapes are a wonderful "concentrate" of chalky terroir and wild berries. They are picked by hand and very gently pressed. The juice is then left to ferment in a large wooden vat. The skins and pips rise to the surface, creating a thick lid called chapeau (hat). Twice a day, this chapeau is punched down manually, and some of the juice pumped over. 

This process allows the tannins, perfumes and colouring matter to blend harmoniously throughout. 

The fermentation lasts about 18 to 20 days. The must is then put in oak barrels where, during the Winter, a second fermentation takes place. Left to age for about 18 months, the wine is fined with eggwhites prior to bottling. 

Maranges Premier Cru has a seductive rubyred colour and an intense nose where wild berries and damp undergrowth mingle. On the palate, it discloses an unusual sturdiness ("râblé" is the word used in Burgundy), especially when young : firm tannins and earthy tones are the norm. The wine smooths out as it ages to become round and easy to drink. 

Maranges Premier Cru is the perfect wine for hearty stews such as coq au vin or civet de lapin. This is a heart warming wine for cold Winter evenings !