I tasted with François Confuron-Gindre, father of Edouard, who is now largely responsible for vinification, but largely following his father’s style. Picking started on 15th September with degrees slightly higher than for Edouard’s own wines. Some wines have a proportion of whole bunch vinification here now, but rarely above 20%. They like it for technical reasons, as it improves drainage in the fermenting vat. The wines were still in barrel, unracked when I tasted. These are firm, compact reds with good staying power. - Jasper Morris, Inside Burgundy
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