A little video of Mounir Saouma on his walk from Gevrey over to Chambertin. On a cold morning in November 2011, Mounir discusses the difference between Clos de la Roche and Clos Saint Denis, topographically and geologically, and then how those factors affect the wines – as he states, in his cellars the Clos Saint Denis takes an entire year to go through alcoholic fermentation, making it a “difficult” wine.
This little walk we took explains his whole “operation” – in quotes because in the video you see his wife Rotem (pouring) and it is just the two of them. One to two barrels of wine from who he thinks are the most interesting growers in his favorite vineyards. Then….nothing…for a long time…his fermentations are typically the longest in Burgundy as is his maturation. He does little lees stirring, and only sulfurs once, a few months before bottling (his wines typically have ¼ the average sulfur levels in Burgundy, but they are protected because he prefers traditional, coarser pressings which leave more lees in the wine).