Domaine Bidault was established by Sebastien and Anne Bidault in 2008. Born and bred into the world of wine, Sebastien comes from Puligny Montrachet and Anne is from Morey-Saint-Denis. Anne is the daughter of Robert Gibourg with the domaine of that name. Sebastien and Anne produce wines from a small estate in the Côtes de Nuits, which includes tiny plots in Gevrey-Chambertin and Chambolle-Musigny. They craft good quality, terroir driven wines from old, low yielding vines which are farmed following organic principles.
The growing season began with an unusually mild winter, which led into a clement spring. Warm weather during the spring cumulated in an unnaturally warm April, prompting early budburst and flowering. This set the scene for a rapid growing season, with a hot, dry summer and low rainfall resulting in arid conditions. Fortunately, cleansing winds breezed through the vineyards, which helped keep the vines free from disease. Harvest took place earlier than usual due to the warm growing season and the wines show excellent balance, with good texture and structure.
2021 was a very challenging and difficult vintage across the Burgundy region. A significant frost hit during April, which dramatically affected the yields. High rainfall and cool temperatures throughout summer required vigilance in the vineyard to ensure disease did not take hold. However, the fruit that remained reached good maturity and the 2021 wines offer a clean and light style, with fresh fruit flavours and characteristic minerality.
The grapes for this Gevrey-Chambertin come from the “lieu-dit” or named plots of ‘les Champs Chenys’, ‘aux Chezeaux’ and ‘les Seuvrées’. The vines were planted in 1901, 1966 and 1921 respectively and the old vines are low yielding, producing berries full of concentrated flavours. Their deep root systems penetrate the layers of soil imparting complexity to the wine. The vines are cultivated according to “la lutte rainsonnée”, using sustainable agricultural methods in order to respect the land and its environment. Pesticides and herbicides are not used in the cultivation of the vines; instead a regular tilling of the soil is performed to remove weeds. The vines are farmed using organic preparations, although they are not certified organic. The grapes are hand-harvested, selecting only the ripest grapes.
Vinified with minimal intervention. The grapes were carefully sorted and destemmed. The whole berries were fermented in temperature controlled tanks for 15 to 20 days. The wine was tasted daily, in order to determine the required amount of pigeage, (punching down of the cap); and ‘remontage’ (pumping over), in order to obtain the desired levels of colour, aroma and flavour extraction. When fermentation was complete, the wine was gently pressed and transferred into barrels, of which one third were new, for 12 to 15 months. Malolactic conversion took place in the barrel. The wine was lightly filtered, prior to being bottled.
A well structured Gevrey-Chambertin with a good depth of flavour and a firm, savoury finish.
Pinot Noir 100%.