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January 27, 2009



Another excellent reportage about the lesser known Monthélie appelation. I'll try to stop there on my next trip. Keep up the good work, I look forward to your next posting.

Steve L.

Have you ever encountered such a cold (39 degrees Fahrenheit) cellar before?


Yes, Steve (hello! btw, I'm thinking to enquire about the question you asked me before, just a bit busy these days...), I've been in quite a few similarly cold cellars before (in winter, that is). Some non-interventionist vignerons like the "cooling-down" and rest that winter brings upon wines, and they even sometimes open the traps, doors to bring the temp further down than what it would be normally (sometimes for the purpose to postpone the malolactic fermentation). Plus, many vignerons have cellars that are not that deep-dug and the temperature gets naturally colder in winter than it should (winter is particularly cold this winter). Many consider that their wine being alive, it can stands this stand-still stage and it will move again when temperatures get higher further in the season.


Dear Bertrand,

i have fresh memories from Domaine de Suremain as I was there today ;-)

Mmme Suremain is doing very well, I had some testing in the cellar from 1746. I must admit that I found her 2002 Rully 1er Cru Preaux the best wine I tasted today. Very well ballanced, delicate and with a powerful red fruit nose. I also bought 2 bottles of great Monthelie, 2005 and 2006. It is great to find your story here! Regards,


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