Vosne Romanee Premier Cru "Les Brulees"

When Jean-Pierre Guyon began removing central bunch stems by hand on a 30-person sorting table — his proprietary 'en nuage' technique, evolving since 2016 — he was solving a specific problem: how to retain whole-cluster aromatic lift without the green rachis tannin that defeats it.

That decision defines what Les Brûlées becomes in the glass. The 0.15-hectare parcel sits pressed against Richebourg Grand Cru to the south and Les Suchots Premier Cru to the east, on the clay-limestone mid-slope of Vosne-Romanée where iron-rich soils concentrate pigment and drive the site's characteristic dark-fruit tension against a chalky mineral spine.

Fermentation runs 25–28 days in temperature-controlled stainless steel at 27–29°C — a long, gentle cuvaison Guyon describes as infusion rather than extraction — preceded by 4–5 days cold maceration with indigenous yeasts and zero added sulphur during alcoholic fermentation.

Cap management is done by hand with a watering can, a method borrowed from Dirk Niepoort, avoiding mechanical shear on the skins. Élevage moves into new French oak barriques for 10–14 months, then 3–4 months in stainless steel before bottling unfined and unfiltered to a biodynamic lunar calendar.

What no peer does across a full range: Guyon applies this whole-cluster philosophy from Bourgogne Régionale to Grand Cru, made credible only by massale-selected old vines that ripen stems fully. The 2021 vintage — low-yielding and challenging across the Côte de Nuits — is documented by Berry Bros. & Rudd as a benchmark for the domaine's low-intervention approach; drink 2026–2034.