The fruit for this wine comes from a small parcel of vineyard called "Combe du Bas" which loosely translates to "Below the Gully". The vineyard is located right in the middle of the village, bordered by the local fire station at one end and the garden supplies yard at the other. The vines are trained low to the ground and at very high density, a typical Australian vineyard would have around 2000 vines per hectare, while "Combe du Bas" has 10,000. The vines are more than 70 years old and each vine yields just eight tiny, concentrated bunches each year, an average Australian vine produces 25 to 30.
Winemaking The fruit was hand harvested and taken to the winery in a small village near the town of Beaune, about 25 kms from Gevrey. The bunches were then hand
sorted to ensure that each bunch was fully ripe and free from disease. After destemming the berries were transferred by gravity to the fermenter. The fermentation was allowed to proceed naturally without intervention. The cap was foot plunged a couple of times over the 20 days of maceration and the fi nished wine then transferred to about 40% new oak. The wine was bottled by hand, in France, without fi ning or fi ltration after the following vintage.
