COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Pinot Noir
PRODUCER
Armand Heitz
REGION
Burgundy
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Armand Heitz, formerly known as Domaine Heitz-Lochardet, is a historic estate in Chassagne-Montrachet that has undergone a remarkable transformation. Since taking over the family estate, Armand Heitz has transitioned the property into a diverse 250-hectare polycultural farm known as 'La Ferme Armand Heitz.' This holistic ecosystem integrates biodynamic viticulture with permaculture vegetable gardens, livestock, and hop-growing. Rejecting modern trends of sub-classifying regional wines to command higher prices, Heitz proudly retains the traditional 'Bourgogne Rouge' designation, advocating for an unpretentious and creative expression of the regional terroir. The grapes for this cuvée are sourced from estate-controlled plots located near the prestigious villages of Meursault, Pommard, and Mercurey, offering a wine that punches far above its regional classification.
ALCOHOL
13.0%
AVG. PRICE
€27
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Armand Heitz transformed his family estate into a 250-hectare polyculture farm with sheep, cattle, and permaculture gardens.
Fact 02
The winemaker rejects modern sub-classifications, keeping the traditional 'Bourgogne Rouge' label to protect creative freedom.
Fact 03
This regional wine uses 50% whole-cluster fermentation, a technique usually reserved for high-end Premier and Grand Cru Burgundy.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for this Bourgogne Rouge reflects a commitment to low-intervention and traditional Burgundian techniques. Sourced from 1.74 hectares of clay-silt and limestone plots, the grapes are hand-harvested and undergo strict manual sorting. Fermentation is carried out naturally using wild yeasts, utilizing 50% whole clusters and 50% destemmed fruit. This high proportion of whole bunches is unusual for regional-level wines and contributes structural complexity and savory lift. Mechanical extraction is kept to a minimum. The wine is aged for approximately eight months in older, neutral French oak barrels, avoiding any new oak to preserve the pure, unmasked expression of the fruit and terroir. Minimal sulfur is added before bottling, and the wine is bottled without heavy fining.
