Domaine Jean-Pierre Guyon
Domaine Jean-Pierre Guyon Vosne-Romanée "Les Charmes De Mazières" 2022
Domaine Jean-Pierre Guyon Vosne-Romanée "Les Charmes De Mazières" 2022
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The laborious hand-destemming vinification technique, which Guyon calls the ‘tri en nuage’, was experimented in selected vintages in 2020, and subsequently fully implemented since 2021. Guyon’s rendition of this technique involves cutting off individual grape berries and the attached pedicels from their stems. This technique is applied in varying extent on the different cuvées, between 15% to 100%. With intricate consideration, Guyon carefully matches the amount of new oak on each cuvée.
Oak barrels are usually toasted before aging. Highly toasted oak barrels can bring out sweet flavors like vanilla, caramel, and baking spices, but they may also introduce extra oxygen and microorganisms. Therefore, Jean-Pierre and the winery consultants will conduct regular tastings to determine the proportion of new oak barrels to be used, and select barrels that are slowly roasted with a medium degree of roasting to avoid over-roasting that masks the delicate fruit flavor of the grapes. Whether it is a regional or grand cru wine, it shows considerable sophistication and elegance.
100% new oak was used for this cuvée.
In order to preserve the wine’s truest appearance, Guyon wines have a very low sulfur content, less than 10 mg/L.
About the Producer
Jean-Pierre Guyon runs a medium sized vineyard in Vosne-Romanée. With the ECOCERT accreditation, the domaine embraces practices that respect organic life. The viticulture approaches allow vines to grow with autonomy, lunar cycles are accounted for during interventions, and harvest is timed meticulously to ensure optimal ripeness.
Jean-Pierre, being inventive and detailed-oriented, ensures the grapes portray biographical narratives of their environment, weather conditions and the soil conditions. He devotes long hours in the vineyards to ensure grapes are healthy, wholesome and alive. Laborious hand sorting and de-stemming techniques warrant transformation of grapes to wines with a strikingly perfumed nose reminiscent of roses.
The sulphur levels in the wines are negligible below 10mg/l.
