producer

Domaine Tollot-Beaut

Producer web This is a link to Bill Nanson's wonderful overview of the history and wines produced by Tollot-Beaut.


Domaine Tollot-Beaut
Domaine Tollot-Beaut was one of the first domaine to bottle its own wines back in 1921 when most growers simply sold their wines to the local negociants, and it has retained its ground breaking ethos to the present day. Under the meticulous control of Natalie Tollot, 5th generation, the domaine currently comprises some 24 hectares of vines, spread over a number of different sites in Beaune, Savigny-lès-Beaune, Chorey-lès-Beaune, Aloxe-Corton and Corton including small holdings in premiers and grands crus. Each wine produced is respectful of its terroir and perfectly represents the characteristics of the appellation.


Domaine Tollot-Beaut is a leading Burgundy wine estate in Chorey-lès-Beaune, principally producing Pinot Noir with smaller amounts of Chardonnay.

The estate consists of 24 hectares (59 acres) in four communes: Chorey-lès-Beaune, Savigny-lès-Beaune, Beaune and Aloxe Corton, and range from Bourgogne level through to Corton rouge and Corton-Charlemagne grand crus.

The estate is known for its high proportion of old vines from Pinot Fin, the original clone of Pinot Noir, and employs a nursery to develop clones of its vines for future planting. This helps explain the high quality of Tollot-Beaut's red wines from the heavier soils of Chorey-lès-Beaune.

In the vineyard, Tollet-Beaut does not use fertilisers, and green harvests are usually performed to limit yields. Grapes are harvested manually on a plot-by-plot basis. Red fruit is mostly destemmed and lightly handled to avoid crushing before going into fermentation tanks. Pump-overs take place for the first couple of days, with twice-daily punchdowns for the remaining eight to ten. Chardonnay is pressed pneumatically and starts fermentation in stainless-steel tanks before finishing alcoholic and malolactic fermentation in barrel.

Domaine Tollot-Beaut also has a reputation for its balanced use of oak, producing extra richness without overt oak flavors. Wines up to village level spend 16 to 18 months in oak barrels (with no toast), with around 20 percent new oak. This percentage rises to 60 for the Grand Cru wines.

Last updated 27-Oct-2016

Last edited on 4/12/2020 by LindsayM

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