Philippe Rossignol

Varietal/Blend: Pinot Noir

Vineyard Area: From vines on the northern side of the commune of Brochon just before Fixin

Soil: Clay layered on top of limestone

Elevation: 900 feet

Exposure: East-southeast

Vinification: Grapes are harvested by hand with some whole clusters included in vinification — average is about 20%. Fermentation and maceration occur in a stainless steel vat. Minimal sulfur additions (30-35 mg/L)

Maturation: 18 months in 228-liter oak barrels (30% new wood)

Marketing Materials:

Varietal/Blend: Pinot Noir

Vineyard Area: From a parcel situated on the lower-mid slope between Gevrey-Chambertin and Brochon just below 1er Cru Les Champeaux (Gevrey-Chambertin’s northernmost climat and one of the coolest) — vines were planted in the 1950s

Soil: Clay layered above limestone with a distinctively rocky-stony composition

Elevation: 950 feet

Exposure: East, southeast

Vinification: Grapes are harvested by hand with some whole clusters included in vinification — average is about 20%. Fermentation and maceration occur in a stainless steel vat. Minimal sulfur additions (30-35 mg/L)

Maturation: 18 months in 228-liter oak barrels (30% new wood)

Marketing Materials:

Varietal/Blend: Pinot Noir

Vineyard Area: From a steep site on Gevrey Chambertin northwest limit (at the top of the hill), neighboring 1er Crus Les Goulots, Les Champeaux and Combe aux Moines — vines were planted in the 1960s

Soil: Very stony clay-limestone (same terroir as neighboring 1er Crus)

Elevation: 1200 feet

Exposure: South-southeast

Vinification: Grapes are harvested by hand with some whole clusters included in vinification — average is about 20%. Fermentation and maceration occur in a stainless steel vat. Minimal sulfur additions (30-35 mg/L).

Maturation: 18 months in 228-liter oak barrels (up to 30% new wood)

Marketing Materials:

Varietal/Blend: Pinot Noir

Vineyard Area: The climat of Les Corbeaux is situated just south of the village of Gevrey-Chambertin on the northernmost section of the appellation’s Grand Cru hill, making it one the most exposed 1er Cru sites to the cooling westerly winds that flow through the Combe de Lavaux valley — vines were planted in the 1950s.

Soil: Significant amount of limestone and clay (very similar makeup as Mazis-Chambertin)

Elevation: 980 feet

Exposure: East

Vinification: Grapes are harvested by hand with some whole clusters included in vinification — average is about 20%. Fermentation and maceration occur in a stainless steel vat. Minimal sulfur additions (30-35 mg/L)

Maturation: 18 months in 228-liter oak barrels (up to 30% new wood)

Marketing Materials:

Varietal/Blend: Pinot Noir

Vineyard Area: From a parcel at the top of the slope in Gevrey-Chambertin, situated just above the Combe de Lavaux valley

Soil: White marl, rocky and rich in clay and limestone with similar terroir of Grand Crus Le Chambertin and Clos de Bèze just south

Elevation: 1100 feet

Exposure: South

Vinification: Grapes are harvested by hand with some whole clusters included in vinification — average is about 20%. Fermentation and maceration occur in a stainless steel vat. Minimal sulfur additions (30-35 mg/L)

Maturation: 18 months in 228-liter oak barrels (up to 30% new wood)

Varietal/Blend: Pinot Noir

Vineyard Area: From a small holding in En Verdot, a lieu-dit in the middle of the commune of Couchey.

Soil: Clay-limestone

Elevation: 280 meters

Exposure: East

Vinification: Grapes are harvested by hand with some whole clusters included in vinification — average is about 20%. Fermentation and maceration occur in a stainless steel vat. Minimal sulfur additions (30-35 mg/L)

Maturation: 18 months in 228-liter oak barrels (up to 30% new wood)