The concept of terroir in Burgundy is the foundation of my project. What excites me is the opportunity to make wine to express the character of a specific site. Identifying the best sites began in the middle ages and while it was enshrined in an appellation hierarchy in 1936, there are many subtle variations to the terroir within that framework.
Over the years I’ve complied a sensory map for numerous village lieux-dits and climats of premier cru as well as the grand cru on the Côte d’Or, but it is rarely simple for the soil and aspect vary considerably within any defined area. Often a domaine has some variation in the terroir within their parcel.