1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Bouzeron
Aligoté Doré 10 - 90 years Clay, Limestone, Marl 12.5 ha
Bourgogne Blanc
Les Clous Aimé
Chardonnay 20 - 55 years Clay, Limestone 3.4 ha
Rully Blanc
Les Saint-Jacques
Chardonnay 17 years Clay, Limestone, Silt 1.7 ha
Bourgogne Rouge
La Fortune
Pinot Noir 20 - 25 years Clay, Limestone 2.3 ha
Bourgogne Rouge
Les Clous
Pinot Noir 20 - 25 years Clay, Limestone .43 ha
Bourgogne Rouge
La Digoine
Pinot Noir 35 - 45 years Clay, Limestone 1.8 ha
Mercurey Rouge
Les Montots
Pinot Noir 40 - 50 years Clay, Limestone 1.6 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Bouzeron:

• Wine is vinified in wood foudres, capacity of 30 to 40 hecto-liters

• The only intervention during fermentation and aging of wine is the maintaining of temperature between 20 and 22 degrees Celsius

• Each parcel is pressed separately in a small pneumatic press

• The must is put in stainless steel for a 24 – 36 hour cold-soak, then the wine is transferred to foudre where it stays for fermentation and élevage

•  The lees are never stirred unless it is needed (in the case of reduction for example)

• The wine is raised for 10 to 12 months depending on the vintage


Bourgogne Côte Chalonnaise Les Clous Aimé & Rully Les Saints Jacques :

• Fermentation and raising of the wine are identical to the Bouzeron except, 80% of the fermentation and aging is in foudre and 20% is in barrel


Bourgogne Côte Chalonnaise La Fortune, Les Clous, & La Digoine

• Careful selection and sorting of the grapes is done in the vineyard

• Wine is fermented and aged in wood cuves with a minimum 2/3 of the stems, depending on the vintage

• The wine stays in cuve for 10 to 12 days, so as to add extra skin tannins and just a little tannin from the seeds and stems

• After alcoholic fermentation, the wine and must are separated and the must is pressed

• The pressed must is tasted separately and sometimes blended back into the wine

• The wine is raised for 10 to 12 months depending on the vintage


Mercurey Les Montots:

•  Fermentation and aging is identical to the Fortune and Digoine except the wine stays in cuve for 14 to 17 days during fermentation

In general, this style of fermentation depends exclusively on the quality of the grapes that enters the cellar. The balance and vibrancy in these wines comes from the quality of the grapes, the level of maturity, their cleanliness, and the quality of the skin. If everything is in balance, the wines will express their village of origin to reveal their native terroir.