Harvest in Burgundy or: How I learned to Stop Working Fine Dining and Love the Process

So I did a thing at a late night La Paulée after party...

A lot of us, especially Sommeliers who have decided to focus their studies and career on the wines of Burgundy, talk about the need to put boots on the ground in the region but few of us ever do.

Now I've made plenty of questionable decisions in my life, I did once single handedly try and bring disco back in 2003, and that night I made a decision that turned out to be only slightly less out there. I cornered one of the best winemakers of our generation Pierre Yves Colin, who (in full disclosure I've known PY for a few years now) allowed me to not only drunkenly accost him all full of 60's Taragona Chartreuse and wide-eyed enthusiasm, but is allowing me to come and live and work with him in Burgundy for the 2018 harvest at Domaine Pierre Yves Colin-Morey.

I reached out to  about the best way to document this and provide the community with a direct line to Burgundy as well as hopefully some inside information on the 2018 harvest and Burgundy in general. 

I'm going to try and check in at least 1-2 times a week with updates and to answer questions. There will be a lot to see on my instagram instagram.com/maxcoane, I promise it won't just be ridiculous bottle shots and food pics. 

Let me know what questions you guys have for PY and I'll do my best to get them answered.

MTC

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  • Since I’ve been making such a big deal about the modernity of PY’s winery, I thought it might be interesting to give you a taste of the other side. To that end I spent the day with “L’Autre Monsr. Paul” as he’s known around here, the scion of one of the greatest American-Burgundy import families, Paul Wasserman.

    Paul and Amélie Berthaut

    If you find yourself with the opportunity to spend the day crashing wineries with Paul you are quick to discover the duality of both the Burgundy business and Paul himself. At 52 Paul has just moved BACK to Burgundy having spent the last 25 years or so in the US. He knows these vineyards and vignerons like the back of his hand and wears the label “Le fis du Becky” proudly. (For those unaware of who Becky Wasserman is, well…get thee to google, because thats a name you should know…)

    Paul having unilaterally decided before meeting up that I spend too much of my time drinking prestige Burgundy and working in sexy appellations drove north to Chênove and Fixin to visit a few of the domaines he imports.

    First up the irrepressible big friendly giant of Chênove, Sylvain Pataille.

    Unlike the vigneron in the south who had finished Sylvain and his team were still deep in the swing of things in his very old school winery.

    Minimal pumps, minimal electric convenience, minimal modernity; just basket presses and lots of hard physical labor with the goal of producing honest wines with a true sense of place.

    While the terroir of Marsannay isn’t considered to be among the top in the Côte, Sylvain certain packs a lot of power into his 15ha producing some of the best wines in and around Marsannay. His vineyards are spectacularly beautiful, all organic and while he does mostly practice “en bio-dynamie” he feels paying for the certification is ridiculous.

    For me its interesting to note the difference in the vibe of the wineries. Forget for a minute the pictures I’ve shared of Chez PYCM, because our winery is certainly the exception and not the norm around here. While the PYCM/CCM winery was certainly “cleaner” in an industrial sense of the word compared to Sylvain’s I don’t think his wines suffer at all, quite the opposite. To me Sylvain represents the continuation of the way things have always been, get great fruit attempt not to fuck it up.

    Next we headed just down the road to Fixin to see Amélie Berthaut of Domaine Berthaut-Gerbet.

    I was saying to a friend other day that maybe my obsession with Burgundy has something to do with having never joined a frat, stay with with me on this…

    It’s just that the sort of dick measuring and grab ass that seems to surround the Burgundy scene tends to have a bit of a boys club feel to it. There is a lot of machismo both amongst the vigernon and the collectors that seems to inform the way people behave, much like a frat. Having never joined one myself, I famously dropped out of The Berklee School of Music after one particularly gnarly acid binge, it is possible that I look to the Burgundian community for the sort of dude on dude friendships that I may have developed in college. Thankfully Domaine Berthaut-Gerbet is 100% the antidote to this sort of thinking.

    Amélie and her father Denis are growing the family domaine, and now with the addition of her fiancé Nicholas Faure, who if you don’t know that name yet get ready to; he’s the new cult rockstar in Burgundy having most recently worked for DRC and Chave, they are producing some of the most exciting wines I tried this trip.

    To say that Berthaut-Gerbet is more gender equal is to put it mildly. The entire team save Denis and Nicholas were women, and younger women at that. I don’t think there was anybody over the age of 40 aside from Denis in the winery. These ladies are bad ass! I want to bring my daughter here to see how hard they work because it puts the macho boys of the Côte-d’Or to shame. Truly incredible wines and incredible people.

    Lastly we wound up over at Bruno Clair in Marsannay.

    It was at this point that I began to understand the theme to the days events. Paul was making a point about the future of Burgundy.

    As I watched Bruno's son's running around in the winery, here puling a juice/ferment sample of Bonnes Mares I was hit once again with the generational duality of Burgundy, and while I’m happy to report that the old timers are still in the wineries teaching the younger generation, the hipsters have fully invaded the Côte-d’Or.

    I saw a higher ratio of long hair and tattoo’s amongst the upcoming generation of vigneron than on an average Sunday in Delores Park, which should give all you natty wine folks hope for the future, now if we can just do something about the cost…

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