Domaine de Montille Volnay 1er Cru Les Brouillards 2022

From 37-year old vines in sandy soil on top of limestone, the vineyard borders Pommard and is clearly well considered as Madame Lalou Bize-Leroy of Domaine Leroy herself has previously purchased grapes from one of the two owners of 1er Cru vines here. 50% whole bunch and 15% new oak used. Very floral, with jaunty redcurrant, cherry and blueberry fruit, and spice cupboard notes, plus a rose petal hint Tight, inky red plums on the palate, sweet and clean, clean, croquant but juicy and long, with crunchy tannins. fewer whole bunches than in previous solar years (its often 100%) has served to give more purity and definition, and the fruit really shines here in 2022. Today's style remains faithful to Hubert's classic and terroir- driven approach, with greater aromatic expression, silkier and more unctuous textures in the reds, allowing them to drinkearlier, without compromising their ability to age. The domaine is known in Burgundy for using a significant proportion of whole clusters that varies from one to cuvée to another depending on the plant material and the vintage. Founded in the mid-18th century, this family- owned estate is one of the most historic in the Côte d'Or, with ninth-generation Etienne de Montille now at its helm. Etienne inherited this responsibility from his late father, Hubert, whose tenure lasted a staggering 50 years. While 90% of the region's production was sold to négociants, Hubert gained fame for his estate-bottled, long- lived and characterful wines. Etienne initially trained as a lawyer but was drawn back to Volnay where he invested in rebuilding the estate. He was a savvy buyer and the Domaine now boasts 37 hectares across 35 separate appellations, making it one of the most enviable vineyard holdings in the Côte d'Or. Etienne was an early advocate of organic farming. In 1995 he introduced these principles to the estate's vineyards. Biodynamic practices followed in 2005, and the Domaine received 'Ecocert Bio' certification in 2012. Today, Etienne works with American-born chef de cave Brian Sieve, who has been with the Domaine for over a decade.