Bourgogne Pinot Noir

Jean-Pierre Guyon's decision to apply 100% whole-cluster fermentation — and since 2016 his proprietary 'en nuage' technique, where a 30-person sorting team hand-removes only the central rachis, leaving berry clusters intact — across every tier of his range, from Bourgogne Régionale to Grand Cru, is a deliberate philosophical commitment made possible by one condition: his massale-selected old vines ripen stems fully, every year. At the Bourgogne level, that discipline is rare to the point of being singular.

Sourced from clay-limestone Côte de Nuits soils in and around Vosne-Romanée, the 2021 vintage — low-yielding and demanding across Burgundy — concentrated what old-vine fruit remained. Pre-fermentation cold maceration runs 4–5 days, followed by a long, gentle cuvaison of 25–28 days at 27–29°C in temperature-controlled stainless steel, with cap management by hand-watering-can rather than pump-over. Indigenous yeasts only; no sulphur during alcoholic fermentation. Élevage in one-year-old French oak barrels for 10–14 months, then 3–4 months in stainless steel before bottling — unfiltered, unfined, timed to the biodynamic lunar calendar.

The special feature here is access: Guyon's village and regional wines draw from vines averaging 45–85 years, with some centenarian parcels in the estate, making this Bourgogne a direct expression of the same winemaking rigour applied to his Échezeaux and Vosne-Romanée Premier Cru. The 2021 vintage, cited by Berry Bros. & Rudd as a benchmark for the domaine's low-intervention approach in a challenging year, rewards patience — drink 2025–2030.