wine description

Originally from the Jura, Marc Soyard produced the first vintage at the Domaine de la Cras in 2014. He previously worked at the Domaine Bizot in Vosne Romanée. Marc has adopted the same natural philosophy set at the Domaine Bizot in the new reality in which he immersed himself. All the vineyards are cultivated following the dictates of organic agriculture with some biodynamic practices. However, Domaine de la Cras does not currently have any certification. All vinification is carried out with natural yeasts and minimal addition of sulfur. The official denomination al domaine is Bourgogne AOC, but the Domaine de la Cras is the only domaine in Burgundy that is allowed to use the Coteaux de Dijon denomination, as well as the ability to label their blanc and rouge cuvées Cras "Monopole".

The vines cover an area of 4.5 hectares, planted in 1983 and 2001, are located on the slopes located in En Bessy which is located on the outskirts of the city of Dijon. The soil is calcareous-clayey. The vineyards are cultivated biodynamically. The grapes are harvested by hand and vinified: 70% of the grapes are subjected to carbon maceration without pressing. The remaining 30% is instead squeezed. Only natural yeasts are used for fermentation. No finishing or filtering is practiced. Only a minimal amount of SO2 is added to the bottling, minimal use during fermentation and elevation according to the harvest. Aging takes place for 15 months in used oak barrels.

tasting notes

At sight it announces itself with a classic ruby color, not too intense. The nose is fruity, enriched by light herbaceous sensations and hints of toasted wood. In the mouth it is light, delicate and enveloping thanks to a harmonious sip and a finely integrated tannic texture. Closes with a finish with a flavor that recalls licorice.

aging capacity

Wine ready to drink but does not mind a few years of bottle aging.

small tips

Taste it at a temperature of around 16 ° -18 ° C. Ideal for the whole meal, Pinot Noir goes well with rich dishes of stuffed pasta but also and above all with meat of all kinds. Also perfect on a truffle tartare.