2024 Jeremy Carteret Bourgogne Hautes Cotes de Nuits 'Aux Champs Perdrix ', Burgundy, France Stephan Steinmetz is first foot stomped for

is first foot stomped for 2+hours

The weathered warm sandstone of the Rotliegend strata lends the wines their inimitable character

wild yeast fermented for 30-40 days

and possesses that ineffable Grand Cru stature

Surrounded by garrigue and pine forest

2024 Jeremy Carteret Bourgogne Hautes Cotes de Nuits 'Aux Champs Perdrix ', Burgundy, France Stephan Steinmetz is first foot stomped forVine Age: Planted in the mid to late 1970s Terroir: Located in a commune in Arcenant called Chevrey, just west of Nuits Saint Georges, south facing, thin marly limestone soil. Viticulture: Purchased fruit, co planted, average yields of 35 hl ha. Vinification: Crushed by foot, pressed with a vertical press, settled, ambient yeast fermentation and aging for 9 10 months on the lees in Stockinger barrels, 50% new, racked, minimal doses of SO2 added when