2009 Domaine Passot les Rampaux Fleurie Vieilles Vignes

Year: 2009
Appellation: Beaujolais
Country: France
Wine Spectator: 88
Vinous Media: 91
Red Wine
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"A modest red, with minerally undertones to the flavors of smoke, currant, fall leaves and grilled plum. A bit firmer than some of its counterparts, with a subtle sweet fruit note showing on the finish. Best after 2012." (WS)

"Dark purple. Red and dark berry preserve aromas are complemented by notes of sassafras, violet and spicecake. Black raspberry and bitter cherry flavors stain the palate, picking up a spicy quality with air along with a note of candied flowers. Finishes brisk and fresh, with a persistent note of candied flowers. All of these wines are made with indigenous yeasts." (IWC)

Winery Notes:
Estate History
Bernard Passot is a fourth generation vigneron in the Beaujolais region. His father was mayor of Régnié-Durette and Manager of well-know Château de Raousset in Chiroubles. Today, the fifth generation is present with Bernard’s son, Jean-Guillaume.

Located in the town of Villié-Morgon, the Passot family are based in the heart of the Beaujolais. Thanks to their central location, the Passots are able to own vines in four Crus: Morgon, Regnié, Chiroubles and Fleurie. They also produce a Beaujolais-Villages from vines they own a little further south in the region.

Area: 24 acres Total in Morgon*: (3 Lieux-Dits: ‘Les Charmes, Douby and Côte du Py), Chiroubles ‘Bel Air’, Fleurie, Régnié ‘La Ronze’ [*Morgon is comprised of 7 microclimates (or lieux-dits): Les Micouds, Les Charmes, Côte du Py, Douby, Javerniere,Les Cras, Corcelette]

In the vines
Bernard practices ‘Reasonable Farming’ methods with the ultimate goal of treating his vines with a bare minimum of products. Everything is carefully measured before heading out to treat the vines so that no surplus treatment are spread unnecessarily. A large majority of the labor is done by hand as most of Bernard’s vineyards are unsafe for a tractor to pass through. In early August, after performing a green harvest, Bernard will begin to do two weekly passes through each vineyard to track how the grapes are maturing. These passes are crucial in determining the optimal harvest dates for each individual vineyard. Harvest is performed by hand with a group of 15-20 harvesters that come to stay at Bernard’s home until all of the fruit has been picked up.

In the cellar
Like most of his colleagues, Bernard prefers a ‘Natural’ or ‘Carbonic Maceration’ for his Gamay grapes. (No commercial yeasts are used, only indigenous) Maceration usually lasts between 8 and 11 days. Once the fermenting wine has reached a density that Bernard is happy with the run-off juice (juice from tank) is blended with the press juice (juice obtained from fruit removed from tank at the end of the maceration) and pumped back into tank to complete the alcoholic fermentation. Malolactic fermentation follows and once complete, the wine will remain in tank until the spring for final bottling.