Wines are expected to arrive May/June 2025.
Our tasting impressions
We are offering this premier cru for the first time. It's always been very good but we've always fancied the Savigny-Les-Beaune Les Hauts Jarrons, a bit more. But in 2022, the Pernand is a knockout. Richer and more expressive. So drinkable, as most of the wines from this vintage are, but it's so much more than just a delish slurp. It's as sophisticated as it is stunning!
About this wine
Les Verglesses is a premier cru Pinot Noir vineyard in Pernand-Vergelesses. Guiton's plot was planted in 1943 in limestone soil facing east. It is harvested is by hand.
Fermentation takes 20 days with cold maceration, including pigéage (punching down the cap). The wine ages in oak barrels (20% new) for 18 months. A light filtration is done before bottling if necessary. About 2,250 bottles are produced annually.
About the grape
Pinot Noir is an ancient grape from eastern France. Notoriously challenging, it thrives in cooler climates. The concept of terroir is most closely identified with Burgundy because the lightness of Pinot Noir enables it to so transparently express minor differences (which is why experienced tasters can discern the difference in wines produced from vineyards in very close proximity). Intense popularity resulted in plantings all over the world but most agree that its finest expression is in
Burgundy's Côte d’Or.
About the vintage
The Burgundians (and/or maybe their vineyards) really seem to be figuring out this global warming business. 2022 was the second hottest year on record and was abundantly sunny during the growing season. The vintage was prolific - offering an abundance of ripe and well-balanced fruit. It can be deemed a neo-classic vintage.
Guillaume Guiton is a fiercely dedicated and extraordinary vigneron and a super nice guy. In the grand scheme of Burgundy, his vineyards would be considered modest...his wines, we consider, anything but.
He has been running this 11.5 hectare Domaine since 2002. His father Jean started it in 1973. Very much a hybrid estate, Guillaume owns 4ha, rents the rest and even buys grapes in his pursuit of the best he can get. He produces about 50,000 bottles per year.
He is a devoted terroirista, who welcomes the opportunity not to intervene in what nature offers. His methods vary based on vintage circumstances but he usually de-stems his red grapes and mostly avoids fining and filtration.
Guillaume is an intense student of barrels. He raises many wines in a variety of barrels before blending, only uses them for 6 years and never employs more than 20% new oak.
