Sébastien Bidault was born in 1975, in Puligny-Montrachet. Anne Gibourg was born in 1976, in Morey-Saint-Denis. They meet in 1996. The first vintage from their domaine was 2000, with just 300 bottles of Gevrey-Chambertin to start. In 2005, they had the opportunity to buy vineyards in Chambolle-Musigny, Gevrey-Chambertin and Morey- Saint-Denis.
Today, they own just under 2 hectares of vineyard and produce around 3000 bottles of Gevrey-Chambertin, 1500 bottles of Chambolle-Musigny and 600 bottles Morey-Saint-Denis per year. In 2011, they made their first Grand Cru Clos de la Roche. The grapes come from vineyards inherited from Anne’s father, Robert Gibourg (where Sébastien is also the winemaker).
Country
France
Region
Bourgogne
Appellation(s)
Aloxe-Corton A.O.C.
Farming
Sustainable agriculture with some biodynamic principles in use
(Click on Wine for Tech Sheet)
Wine
Grapes
Pinot Noir
Soil
30cm deep containing large ‘boulders’ above a bedrock of limestone
Viticulture
Sustainable agriculture with some biodynamic principles in use
Viniculture
All grapes are hand-harvested and after a cool pre-fermentation (the must is cooled by dry ice), they ferment the must for up to three weeks. They transfer the must into barrels (of which 30-50% are new) for the malolactic fermentation and aging is 12-18 months. Lightly filtered.
Wine
Grapes
Pinot Noir
Soil
Reddish brown flint & limestone
Viticulture
Sustainable agriculture with some biodynamic principles in use
Viniculture
All grapes are hand-harvested and after a cool pre-fermentation (the must is cooled by dry ice), they ferment the must for up to three weeks. They transfer the must into barrels (of which 30-50% are new) for the malolactic fermentation and aging is 12-18 months. Lightly filtered.
Wine
Grapes
Pinot Noir
Soil
Clay & Limestone
Viticulture
Sustainable agriculture with some biodynamic principles in use
Viniculture
All grapes are hand-harvested and after a cool pre-fermentation (the must is cooled by dry ice), they ferment the must for up to three weeks. They transfer the must into barrels (of which 30-50% are new) for the malolactic fermentation and aging is 12-18 months. Lightly filtered.
Wine
Grapes
Pinot Noir
Soil
Brown calcic, red silt and ‘screes’ which are small stones that now cover the slopes, once washed down from the hilltops
Viticulture
Sustainable agriculture with some biodynamic principles in use
Viniculture
All grapes are hand-harvested and after a cool pre-fermentation (the must is cooled by dry ice), they ferment the must for up to three weeks. They transfer the must into barrels (of which 30-50% are new) for the malolactic fermentation and aging is 12-18 months. Lightly filtered.
Wine
Grapes
Pinot Noir
Soil
Limestone, marl, gravel
Viticulture
Sustainable agriculture with some biodynamic principles in use
Viniculture
All grapes are hand-harvested and after a cool pre-fermentation (the must is cooled by dry ice), they ferment the must for up to three weeks. They transfer the must into barrels (of which 30-50% are new) for the malolactic fermentation and aging is 12-18 months. Lightly filtered.