Clos de la Chapelle is one of the most storied and celebrated vineyards in Burgundy, and today comprises the crown jewel of the Domaine Clos de la Chapelle, a 4-hectare estate in the Côte-de-Beaune that is owned and managed by American Mark O’Connell.

Following an organic and biodynamic regimen, the Domaine vineyards are ploughed 3 times a year.  The vines are trained in single Guyot, and ébourgeonnage (“de-budding”) is practiced to reduce yields, which do not exceed 35hl/ha. The only permitted treatments are biodynamic and are administered in early winter and the middle of May.

Each parcel is picked at optimal ripeness and the grapes are meticulously sorted in the vineyards and again at the winery. Pinot Noir is 75% de-stemmed and then subjected to a pre-fermentation cold maceration for 6-7 days, then fermented on native yeast for three weeks, with daily pigeage (“punching down”). After settling (24-48 hours) the young wine is racked into medium toast Allier barrels (30% new) where it undergoes malolactic fermentation and élevage (“ageing”). After 12-18 total months in barrel, the wine is bottled without fining or filtration.

APPELLATIONS: Volnay, Pommard, Corton-Charlemagne, Beaune. Pernand-Vergelesses