Domaine Lucien Muzard Bourgogne Rouge 2023

In 2005 they began managing the vineyard organically and ultimately gained certification for biodynamic farming in 2011. Following the incessant rains of spring 2012 however they relinquished this certification and today follow a lutte raisonée, or sustainable farming path drawing on organic and bio-dynamic principals employed in the last 2 decades. Claude and Hervé Muzard, joined in 2019 by Claude's daughter Capucine, now cultivate 20 hectares of vines spread over different climats in Santenay, Chassagne Montrachet, Puligny-Montrachet, Meursault and Pommard. The estate's overall production is 20% white wine.

They continue to plough their rows and shun any use of herbicides or pesticides, let alone chemical fertilisers. In the winery these days, more whole bunches are included, typically about a third, while there are no additions of yeast or enzymes. In tandem with the move to more whole-bunch, the extraction regime has moved away from punch-downs towards a gentler remontage (pump-over) approach, while elevage is moving towards both larger oak and a subtler new-oak influence. Indeed for the first time in vintage 2015, two large foudres were included in the elevage of the Maladière and since then more large foudres from 3500- 5000 litres have been added. The reds are bottled un-fined and with only a coarse filtration as required.

As for the 2022 season - after a milder, drier-than-average winter, a mass of cold air from the north caused temperatures to plummet across Burgundy. Fortunately, a large proportion of the vines were still protected at this time, as they were at the "bud in cotton" stage. By mid-April, spring-like conditions had set in and the vines were developing rapidly... A month later, the first flowers are seen in the most advanced sectors! Flowering took place two weeks ahead of average, under hot, dry conditions. Fruit set began a fortnight earlier than average. Berries develop under sunny skies and high temperatures. Just in time as thunderstorms hit the whole of Burgundy from June 21 to 25. The rains brought precious water at a crucial stage for the plant. All in all this was not the earliest starting vintage. Harvesting began on August 31. The harvest was went smoothly. The sorting table was mainly used to remove the few dry berries. All in all, the musts were well-balanced, with controlled degrees and a good level of acidity. In the reds, the qualitative potential of the phenolic compounds is excellent, suggesting a vintage for laying down. For both reds and whites, the musts are highly aromatic and fermentation has started very quickly.