Domaine Lucien Muzard Bourgogne Rouge 2022

Maker: Nine generations of Muzards precede Claude and Hervé, who today control Domaine Lucien Muzard across 16 ha of vineyards in Santenay, Chassagne-Montrachet, Puligny Montrachet and Pommard. The family can trace its roots back to 1645, but it was not until the two sons, Claude and Herve took over the domaine from Lucien in 1995 that it began bottling at the estate rather than selling to négociants. Today 85% of the production is red wine but the white wines are gaining in stature with several key premier cru parcels in Santenay being replanted with Chardonnay. Santenay borders Chassagne Montrachet to the north adjoining notable premier cru’s such as Morgeots, Les Embazees and Les Baudines. Clearly there is potential for white wines with much limestone apparent in a complex series of fractured geological faults where the Cote dÓr ends and turns the corner towards Maranges signalling the end of the Cote dÓr slope. Santenay contains a great variety of soil differences and vineyard expositions, the potential of which deserves discovery. Reducing vine yields and adoption of some modern wine-making techniques has resulted in spotlessly pure, great value Burgundy in both colours. They started using small bins for harvesting, a vibrating sorting table and conveyor belts rather than pumps to keep crushing to an absolute minimum as well as acquiring a new temperature controlled fermentation facility with new wooden vats and a new precision controlled press. In 2022 they have made some modifications in white vinification, adding no sulphur until after malolactic. They have purchased some 600 litre barrels for white, along with foudres for red, as bigger formats keep the carbon dioxide better, thus needing less sulphur. Mostly 350 litre barrels otherwise. The Muzards like to crush their white grapes before pressing, then start the fermentation in tank, before sending to barrel. Most whites had been racked to tank just before the new harvest. Bottles of both colours are closed with traditional corks.’ Vineyard: 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.