Vintage 2023

The 2023 vintage was marked by a mild winter and a spring with contrasting temperatures. Budbreak, observed between April 9 and 17, was slightly delayed due to alternating warm and cool periods. Flowering became widespread at the end of May under generally dry conditions, leading to some instances of shatter, particularly in Chardonnay. The growing season then unfolded under a variable climate. After a relatively warm June, the summer was punctuated by sometimes severe storms, several hail episodes, and intense heat waves, especially between August 10 and 25. These conditions slowed down veraison, which only truly began at the end of July and extended into September. Thanks to the return of dry, sunny weather in September, ripening accelerated, allowing for good sugar concentration while maintaining balanced acidity.

The harvest, which began in early September, revealed healthy, well-ripened grapes. The Pinot Noir stood out for its excellent phenolic maturity and fine tannins, while the Chardonnay, more generous in volume, required particular attention to preserve its freshness. The reds were fermented for about two weeks before aging for 12 months in barrels. The whites, pressed immediately upon arrival at the winery, were also aged for 12 months in 3- to 5-wine barrels, ensuring finesse and aromatic complexity. Despite significant weather challenges, the 2023 vintage stands out for its remarkable consistency and promising quality potential, producing expressive and well-balanced wines.

Vintage 2022

The 2022 vintage began with a fairly cool winter. Buds started growing in mid-April, exposing the vines to the risk of spring frost in early April. However, thanks to late pruning, we were able to avoid it. The first flowers appeared in mid-May for the villages and late May for the Hautes Côtes de Beaune. June was mild with some storms hitting. The rest of the summer was hot, even scorching sometimes, causing water stress that hindered photosynthesis and sugar production.

Despite these few climatic challenges, the 2022 vintage was a generous vintage and of high quality. We began harvesting on August 31 and finished on September 24. For the reds, we carried out two-week fermentations followed by 12 months of aging in barrels. For the whites, they were pressed directly upon arrival at the winery and then aged for 12 months in barrels, mostly 3 to 5-year-old barrels to preserve the complexity of the terroir expressed in our wines.

Vintage 2021

The 2021 vintage at Maison A&S confirms the climate upheaval we have been experiencing for several years. The vegetative cycle started early, thanks to temperatures reminiscent of May. Buds began their growth in early March, exposing the vines to a high risk of spring frosts in early April. Despite late pruning, we couldn't prevent the severe frost accom- panied by snowflakes, resulting in an estimated yield loss of 50% for Pinot Noir and 80% for Chardonnay. The second buds emerged in early May, and the first flowers appeared amidst rain in late June. July and August mirrored the rest of the summer season, being particularly rainy with episodes of fog.

We began harvesting on 24th September and finished on 30th September. Given the exceptional grape quality, most of our cuvées were crafted using whole-cluster fermentation. For the red wines, we conducted macerations of approximately two weeks, followed by 12 months of aging in barrels. As for the whites, they were pressed immediately upon arrival at the winery, and then underwent 12 months of barrel aging, mostly in 3 or 5-wine capacity barrels, to preserve the complexity of the terroir expressed in our wines.

Vintage 2020

Reflecting on the vintage of 2020, Maison A&S acknowledges the impact of climate change observed over the past few years. The growing cycle initiated earlier, resembling May temperatures, with shoots commencing growth by the end of March. This placed the vines at risk of spring frost in early April. Through strategic late pruning, we successfully protected the vines from frost damage. The remainder of the month saw relatively mild conditions, allowing the vines to progress normally.

By mid-May, the first flowers emerged amidst rainfall lasting until mid-June. July brought drought, inducing significant water stress. Fortunately, August rainfall replenished the vines, aiding in ripening. Harvesting commenced on September 1st and concluded on the 11th, with a focus on high-quality grapes at optimal maturity. The grapes underwent sorting, and a majority of the vintage's Pinot Noir underwent destemming. For red wines, maceration lasted approximately two weeks, followed by 16 months of aging in barrels. White wines were pressed upon arrival at the winery, undergoing the same 16 months of barrel aging. Most of the barrels used were in sets of 3 or 5, preserving the unique terroir character revealed in our wines.

Vintage 2019

The Aligoté and Hautes Côtes de Beaune parcels are situated at an elevation of 400 meters, facing south-southwest. Planted in 1976 on limestone clay soil, the organic vineyards yield 45 hectolitres per hectare for Aligoté and 50 hectolitres for Hautes Côtes de Beaune. Employing organic practices, including soil cultivation, the vines are meticulously cared for.

Harvesting is carried out entirely by hand. For Aligoté, the grapes are directly pressed with an aged horizontal wood press, and the juice is placed in a tank for 24 hours, cooled to 10 degrees Celsius. Subsequently, it is transferred to 4 to 6-year-old 228L barrels, where frequent tastings guide the wine's evolution. After 16 months of aging (élevage), the wine is deemed ready, prompting a transfer of all barrels to a tank for 2 months to harmonize before bottling. Sulfur is introduced post-malolactic fermentation and just before bottling, with none added during winemaking.

In the case of Hautes Côtes de Beaune, destemming occurs before fermentation in tanks. Daily fermentation control, including pump-overs or pigeage (punch-downs), is adapted based on tasting evaluations. After 21 days of fermentation, the wine is racked into 4 to 6-year-old 228L barrels for continued tasting. After 16 months, the wine undergoes a similar process of racking into a tank for 1 month to homogenize before bottling. As with Aligoté, sulfur is only introduced post-malolactic fermentation and just before bottling.

The Maranges parcel, located just below the Maranges premier cru Le Clos Des Loyères, boasts vines managed primarily through organic practices. Facing south and planted in 1970 on limestone clay soil, the hectare yield is 40hl.

For Maranges, sorting is conducted, with 80% fermented as whole bunches and the remainder destemmed by hand. The process includes pump-overs or pigeage, tailored to tasting evaluations. After 14 days of fermentation, the wine is pressed using an old horizontal wood press and racked into 4 to 6-year-old 228L barrels and one 1-year-old puncheon of 400L. Throughout the élevage, frequent tastings guide the wine's evolution. After 16 months, the wine is racked into a tank for 2 months to homogenize before bottling. Sulfur is added post-malolactic fermentation and just before bottling, with none introduced during winemaking.

Vintage 2018

All the fruit was handpicked for meticulous selection.

For Aligoté, immediately upon picking, the grapes underwent direct pressing using an old horizontal wood press. The juice was transferred to a tank and chilled to 10 degrees Celsius for 24 hours. Subsequently, it was racked into barrels, with frequent tastings employed to monitor the wine's evolution. After 16 months, sensing the wine's readiness, all barrels were racked into a tank for one month to homogenize the cuvée before bottling.

As for Hautes Côtes de Beaune, all grapes were destemmed and placed in a tank where fermentation was carefully monitored daily. Pump-overs or pigeage (punching down) were carried out as needed based on tasting evaluations. After 21 days of fermentation, the decision was made to rack the wine into barrels, with regular tastings guiding the process. After 16 months, it was deemed ready to be racked into a tank for one month to homogenize the entire batch before bottling. No sulfur was added during winemaking, with sulfur introduced only after malolactic fermentation and just before bottling.