2024 Domaine Fourrier Gevrey-Chambertin Vieilles Vignes, Cote de Nuits, France The Kyoto Distillery Malolactic fermentation takes place in

Malolactic fermentation takes place in in large French oak barrels followed by subsequent maturation for a period of 20 to 33 months depending on the vintage

selecting ripe grapes only

The fruit is hand-harvested and direct pneumatic pressed in whole bunches untrimmed

Different each vintage

this is a Spätlese to have with steak

2024 Domaine Fourrier Gevrey-Chambertin Vieilles Vignes, Cote de Nuits, France The Kyoto Distillery Malolactic fermentation takes place inHarvested from multiple parcels across Gevrey planted between 60100 years ago on clay limestone soils, this wine is crafted from organically farmed, hand picked Pinot Noir. Fermentation begins with a 34 day cold soak and continues using indigenous yeasts in open top vats. Whole clusters are included to enhance structure, followed by gentle extraction. The wine ages for 16 months in used French oak barrels, with virtually no new oak, before bottling