Jérôme Fornerot

Varietal/Blend: Chardonnay

Vineyard Area: From a single plot on the outskirts of the village of Santenay that was planted in the 1980s

Soil: Marly/sandy soil

Elevation: 225 meters

Vine Training Method: Guyot Poussard

Vinification: After being handpicked, the harvest is lightly crushed then pressed in a pneumatic press. The juice is then allowed to settle and placed by gravity in French oak barrels to ferment with indigenous yeasts.

Maturation: After aging in barrels for 10 months (10% of new oak barrels), the wine is placed in vat for a month and is bottled at the estate.

Varietal/Blend: Chardonnay

Vineyard Area: The vines were planted on high elevation plots in Saint-Aubin in the 1980s.

Soil: There are two soils types: One on white clay-limestone soil, and the other on a thin layer of red soil on lava, which gives all the complexity to this wine according to Fornerot.

Elevation: 400-425 meters

Vinification: After being handpicked, the harvest is lightly crushed then pressed in a pneumatic press. The juice is then allowed to settle and placed by gravity in French oak barrels to ferment with indigenous yeasts.

Maturation: After aging in barrels for 10 months, the wine is placed in vat for a month and is bottled at the estate.

Varietal/Blend: Chardonnay

Vineyard Area: Champ Tirant is situated on a steep hillside just behind the village of Saint-Aubin on the western side of the appellation. The vineyard was planted in the 2000s.

Soil: Clay-limestone with a white topsoil and rocky substrate

Elevation: 325 meters

Exposure: South-southeast

Vinification: After being handpicked, the harvest is lightly crushed then pressed in a pneumatic press. The juice is then allowed to settle and placed by gravity in French oak barrels to ferment with indigenous yeasts.

Maturation: After aging in barrels for 12 months (15% of new oak barrels), the wine is placed in vat for 3 months and is bottled at the estate.

Marketing Materials:

Varietal/Blend: Chardonnay

Vineyard Area: Sur Gamay is adjacent to Murgers des Dents de Chien and up the hill behind just behind the hamlet of Gamay.

Soil: Poor, limestone marl (very similar to neighboring Murgers des Dents de Chien and En Remilly) with hard limestone rock found about everywhere.

Elevation: 350 meters

Exposure: Southeast

Vinification: After being handpicked, the harvest is lightly crushed then pressed in a pneumatic press. The juice is then allowed to settle and placed by gravity in French oak barrels to ferment with indigenous yeasts.

Maturation: After aging in barrels for 12 months (15-20% of new oak barrels), the wine is placed in vat for 3 months and is bottled at the estate.

Varietal/Blend: Chardonnay

Vineyard Area: This plot is located at the southern end of Saint-Aubin on the border of the Grand Cru appellation “Chevalier Montrachet”. The south-facing plot was planted in 1988.

Soil: Very calcareous with hard and deformed stones that pierce the surface in some places and lay flush in others.

Elevation: 300 meters

Exposure: South

Vine Training Method: Guyot or Poussard depending on the age and vigor of the stocks.

Vinification: After being handpicked, the harvest is lightly crushed then pressed in a pneumatic press. . The juice is then allowed to settle and placed by gravity in French oak barrels to ferment with indigenous yeasts.

Maturation: After aging in barrels for 15 months (15% of new oak barrels), the wine is placed in vat for 3 months and is bottled at the estate.

Varietal/Blend: Chardonnay

Vineyard Area: From vines planted in 1988 totaling .75 hectare, the parcel is situated at the one of the highest points and at the limit of the Saint-Aubin appellation on border of the Grand Cru of Chevalier-Montrachet.

Soil: The soil is very calcareous, the distorted and deformed stones create an outcropping in the shape of dog teeth (hence, the name).

Elevation: 350 meters

Exposure: South

Vine Training Method: Guyot Poussard or simple Guyot.

Vinification: After being handpicked, the harvest is lightly crushed then pressed in a pneumatic press. . The juice is then allowed to settle and placed by gravity in French oak barrels to ferment with indigenous yeasts.

Maturation: After aging in barrels for 12 months (20% of new oak barrels), the wine is placed in vats for 3 months and is bottled at the estate.

Marketing Materials:

Varietal/Blend: Chardonnay

Vineyard Area: One of the oldest plots from the estate, the vines were planted from the early 1920s through 1986 totaling .7 hectare. The hillside parcel is situated in the hamlet of Gamay.

Soil: The soil is made of limestone scree, mixed with fine red earth.

Elevation: 300 meters

Exposure: South

Vinification: After being handpicked, the harvest is lightly crushed then pressed in a pneumatic press. . The juice is then allowed to settle and placed by gravity in French oak barrels to ferment with indigenous yeasts.

Maturation: After aging in barrels for 12 months (25% of new oak barrels), the wine is placed in vats for 3 months and is bottled at the estate.

Varietal/Blend: Chardonnay

Vineyard Area: Planted in the 2000s under the Trois Croix hill, and alongside the Saint-Jean-de-Narosses church (13th century), this lower to mid-slope plot is located on the western end of Santenay.

Soil: Stony clay-limestone

Elevation: 325-350 meters

Exposure: South-southwest

Vine Training Method: Guyot Poussard.

Vinification: After being handpicked, the harvest is lightly crushed then pressed in a pneumatic press. . The juice is then allowed to settle and placed by gravity in French oak barrels to ferment with indigenous yeasts.

Maturation: After aging in barrels for 15 months (15% of new oak barrels), the wine is placed in vat for 3 months and is bottled at the estate.

Varietal/Blend: Pinot Noir

Vineyard Area: The plots are located on the outskirts of Santenay, one planted in the 1940s and the other in the 1970s.

Soil: Deep clay-limestone soils

Vine Training Method: Cordon de Royat

Vinification: After being handpicked, the harvest is sorted and fully destemmed. It is then vatted for maceration and fermentation for approximately 15 to 20 days. The process of pressing is carried out by pneumatic presses that press the grapes slowly and gently. The juice is then allowed to settle and placed by gravity in French oak barrels.

Maturation: After aging in barrels for 10 months, the wine is placed in vats for a month and is bottled at the estate.

Varietal/Blend: Pinot Noir

Vineyard Area: This plot is situated between the hamlets of Gamay and Saint-Aubin and was planted between 1960 and 1970.

Soil: White marl with clay and lots of pebbles

Elevation: 250-275 meters

Exposure: South

Vinification: After being handpicked, the harvest is sorted and fully destemmed. It is then vatted for maceration and fermentation for approximately 15 to 20 days. The process of pressing is carried out by pneumatic presses that press the grapes slowly and gently. The juice is then allowed to settle and placed by gravity in French oak barrel (15% of new oak barrels).

Maturation: After aging for 12 months, the wine is placed in vats for 6 months and is bottled at the estate.

Varietal/Blend: Pinot Noir

Vineyard Area: The grapes come from three parcels totaling .5 hectare that were planted from 1960 to 2000 on the southwest side of the village

Soil: Deep and well-draining red clay marls

Elevation: 275 meters

Exposure: Southeast

Vinification: After being handpicked, the harvest is sorted and fully destemmed. It is then vatted for maceration and fermentation for approximately 15 to 20 days. The process of pressing is carried out by pneumatic presses that press the grapes slowly and gently. The juice is then allowed to settle and placed by gravity in French oak barrels

Maturation: 12 months (15 to 20% of new oak barrels). After aging, the wine is placed in vats for 6 months and is bottled at the estate.

Varietal/Blend: Pinot Noir

Vineyard Area: From a 60-year-old mid-slope plot on the side of the appellation adjacent to Chassagne-Montrachet

Soil: Soils consisting of a thin layer that cover fractured/shattered limestone.

Elevation: 275 meters

Exposure: Southeast

Vinification: After being handpicked, the harvest is sorted and fully destemmed. It is then vatted for maceration and fermentation for approximately 15 to 20 days. The process of pressing is carried out by pneumatic presses that press the grapes slowly and gently. The juice is then allowed to settle and placed by gravity in French oak barrels

Maturation: 12 months (15% of new oak barrels). After aging, the wine is placed in vats for 6 months and is bottled at the estate.