1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Melon
Melon de Bourgogne 25 - 30 years Clay, Limestone 13.5 ha total
Bourgogne Vézelay "La Châtelaine"
Chardonnay 25 years Clay, Limestone 13.5 ha total
Bourgogne Vézelay “La Piècette”
Chardonnay 20 - 30 years Clay, Limestone 13.5 ha total
Bourgogne Vézelay “Angelots”
Chardonnay 25 years Clay, Limestone 2 ha
Mâcon Chardonnay
Chardonnay 35 years Clay, Limestone 1.5 ha
Mâcon Villages
Chardonnay 30 years Clay, Limestone 2 ha
Bourgogne Rouge
Pinot Noir 20 -25 years Clay, Limestone 13.5 ha total
Bourgogne Rouge “Champs Cadet”
Pinot Noir 22 years Clay, Limestone 13.5 ha total
Bourgogne Rouge “Ermitage”
85% Pinot Noir, 15% César 25 years Limestone, White Marl .54 ha
Juliènas
Gamay 30 - 45 years Granite 2.5 ha
Chènas
Gamay 45 years Granite 2.5 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• All grapes are harvested by hand and undergo natural fermentation.


Melon

• Aged for 5 months in stainless steel before bottling


Bourgogne Vézelay “La Châtelaine”

• Aged for 7 to 10 months in stainless steel before bottling


Bourgogne Vézelay “La Piècette”

• The name “Piècette” is play on words with the word “piécette" (a small coin) and “feuillette” (a small barrel, 114L). The wine is vinified in a “pièce”, or a 228L barrel and during a tasting of the wine with Valentin and a friend, he explained the difference between a pièce and a feuillette. The friend then said he preferred the wine he tasting in the “piècette”, referring to the pièce.
• Wine is fermented and aged in 228L barrel
• Wine is aged for 10 to 12 months


Bourgogne Vézelay “Angelots”:
• Primary fermentation and malolactic fermentation in stainless steel tank
• Aged for 7 to 10 months in stainless steel before bottling
• The name “Angelots” is a nod to to the angels that are sculpted on the Basilique de Vézelay

Mâcon Chardonnay:
• Primary fermentation and malolactic fermentation in stainless steel tank
• Aged for 7 to 10 months in stainless steel before bottling

Mâcon Villages: • Primary fermentation and malolactic fermentation in stainless steel tank • Aged for 6 to 10 months in stainless steel before bottling

Bourgogne Rouge “Champs Cadet”

• Whole cluster fermentation for 1/3 of fruit, remaining 2/3 are de-stemmed

• Aged in neutral oak casks for six months before unfiltered bottling


Bourgogne Rouge

• Grapes are not destemmed before fermentation

• Wine is fermented and aged in 228L barrel

• Wine is aged for 8 months

Bourgogne Rouge “Ermitage”

• Grapes are partially de-stemmed

• Fermentation lasts 10 days

• Raised in barrel for 9 months

• Unfiltered


Juliènas:
• Primary fermentation in stainless steel tank
• Wine ages in 228L barrel for 9 to 10 months

Chènas:

• Primary fermentation in stainless steel tank
• Wine ages in 228L barrel for 9 to 10 months

MISCELLANEA

César or also called Romain, is an italian varietal brought over by Romans about 2000 years ago, hence the name (Julius Cesar). It is a cousin of Barbera. It is only allowed to be grown in the Yonne department. Vignerons in our small region have always been fond of this grape.
JEAN MONTANET, VIGNERON

General Information

Country
France
Region
Burgundy
Appellation(s)
Bourgogne, Bourgogne Vézelay
Producer
Jean Montanet
Founded
1987
Annual Production
8,500 cases
Farming
Organic
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